Crispy Potato Salad

Crispy Potato Salad

1kg baby potatoes
olive oil
salt and pepper
smoked paprika
half an English cucumber, sliced
1 small red onion, diced

Dressing:
60ml greek yogurt
30ml mayonnaise
5ml wholegrain mustard
15ml lemon juice
10ml dill, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Fill a large saucepan with water and cook the potatoes until done.
Drain and cool slightly.
Crush the potato with the bottom of a glass by pressing down on it. It shouldn’t be thicker than 1cm once crushed.
Lay the potato on the prepared baking sheet and drizzle some olive oil over. Season with salt, pepper and smoked paprika. Flip the potato over and repeat.
Bake in the oven until crispy – about 20 minutes or so.
Make the dressing by mixing all the ingredients together. Set aside.
Add the diced cucumber and onion to a serving platter and arrange the crispy potato on top. Mix lightly.
Drizzle the dressing over the salad and serve.

Corn and Coriander Salad

Corn and Coriander Salad

This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!

8 corn cobs, cleaned
olive oil
80ml mayonnaise
30ml sour cream
80g feta cheese, finely crumbed
45ml lemon juice
finely grated rind of 2 lemons
40g coriander leaves, picked off the stems (it is about an average bunch)
3 spring onions, sliced

Heat a wood-fired grill to medium-high heat.
Coat each corn cob with a thin layer of olive oil and season with salt.
Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over.
Cool slightly and then cut the kernels from the cobs. Set aside.

Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl.
Season with salt and pepper and mix together.
Spoon half the corn kernels on a serving dish.
Top with half the spring onions and half the coriander leaves.
Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing.
Serve the salad at room temperature.