BBQ Summer Potato Salad
Makes: 4
Prep time: 1 hour
Bake/set time: 15 minutes
INGREDIENTS
4 tbsp duck fat
6-8 small sweet potatoes
1 sprig of rosemary
3 garlic cloves
Salt and pepper
150g feta cheese
3 sprigs thyme
2 tsp dried oregano
Zest and juice of ½ lemon
Dressing:
70g blackcurrants
1 tsp dijon mustard
1 tsp honey
50-70ml olive oil
METHOD
Put the potatoes on a wooden spoon and, using a small knife, make cuts that don’t go all the way through. Place on a baking tray with the duck fat, rosemary, salt and pepper and garlic. Roast at 180 for 15 minutes.
To make the dressing, whizz the blackcurrants, then sieve. Mix the blackcurrant puree with the honey and mustard, then whilst stirring, pour in olive oil until the dressing is thick and creamy.
To serve, chop the thyme, oregano, lemon zest and lemon juice together, then sprinkle over the potatoes, crumble over the feta then drizzle over the dressing.
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