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Potato Salad with Roast Almond Pesto

 

 

Potato salad with almond pesto

1 kg baby dutch potatoes

1/4 cup roasted almonds

1 clove garlic 

4 tablespoon olive oil

2 tablespoons lemon juice

1/4 cup chopped fresh dill

1-2 tablespoons red wine vinegar

1/4 cup sliced spring onions

1/4 cup bunch finely sliced chives 

Flake salt 

Coarse ground black pepper

 

Boil you potatoes till very tender with their skins on. Drain and peel of skins while still warm. Break up your potatoes into chunks, I try to think of a mouthful size when I’m doing this, and dress with half the olive oil, red wine vinegar, lemon and a little flake salt - if you do this while the potatoes are still warm they will absorb everything better. Roughly blitz up your almonds in a food processor with the rest of your olive oil, you still want the almonds to have a crunchy texture so don’t take them too far. Once your potatoes are a little cooler, stir through greens and almonds. 

1 baby snapper, gutted and descaled 

1 red onion, or red salad onion if you can find, sliced

1 bunch marjoram

1 lemon 

1 cup white wine

Flake salt and pepper 

Extra virgin olive oil

 

 

Preheat your oven to 180°C. Lay your fish into a baking dish. Rub olive oil over its skin, seasoning it with salt and pepper too. Stuff your onions inside your fish, also scattering a few around your tray. Do the same with marjoram and lemon. Pour in your wine to the bottom of the baking dish and pop in the oven for around 20 minutes or until your fish is just cooked through.