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This warm salad is a great way to add a bit of a zing to your meal as the dressing is punchy and the leaves are peppery, with the added twist of creamy new-season potatoes.
Warm Jersey Benne salad
500g Jersey Benne potatoes, scraped of their skins and washed
1-2 spring onions, sliced thinly
handful of rocket and spinach
1 Tbsp flat leaf parsley leaves
1 Tbsp mint leaves
1 Tbsp chives, cut into long lengths
1 tsp Dijon mustard
1 tsp grain mustard
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
sea salt flakes and plenty of freshly ground pepper
Bring a medium-sized pot ⅔ full of lightly salted water to the boil.
Add the potatoes and bring back to the boil.
Reduce the temperature so they are just on a gentle boil and cook until tender (about 15-20 minutes).
While the potatoes are cooking, put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.
Pick through the herbs and leaves, discarding any long stalks and discoloured leaves, and place in a serving dish.
When the potatoes are cooked, drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.
Toss gently to combine and to allow the greens to lightly wilt and the dressing to soak into the potatoes.
Serve alongside almost anything.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.