LET’S EAT outside!
CHARRED CORN, DILL AND NEW POTATO SALAD
If you can find waxy salad potatoes such as Pink Fir Apple or Anya, they will impart a beautiful, nutty flavour, but Charlotte variety will also work splendidly.
SERVES 6 AS A SIDE
1 small red onion, sliced
3tbsp red wine vinegar
1tsp unrefined sugar
3tbsp plain yogurt or buttermilk
4½tbsp extra virgin olive oil 2 small bunches dill with stalks, finely chopped
750g Pink Fir Apple or Anya potatoes
3 large sweetcorn cobs
200g feta cheese, drained and crumbled
1 Combine the onion with 2tbsp vinegar, sugar, a pinch of salt and 1tbsp water in a small bowl. Set aside for at least 2 hrs, stirring occasionally. Transfer 1½tbsp pickling liquid to a second bowl and whisk in the remaining 1tbsp vinegar, yogurt, 4tbsp olive oil and most of the dill, seasoning to taste. If it’s too tart for you, add a pinch of sugar.
Bring the potatoes to the boil, partially cover and simmer for about 18 mins, until tender. Drain and when just cool enough, slice thickly and
