Ingredients
- 200g new potatoes, cut into mouth size pieces.
- Extra virgin olive oil
- 2 cloves of fermented garlic
- 0.5 lemon
- 2 sprigs of fresh rosemary
- 1/4rd cucumber
- 65 g radishes , ideally with leaves
- 1/3 a red onion
- 1 teaspoon mustard
- 0.5 tablespoons Cidre vinegar
- 5g fresh dill
- 5g fresh mint
- 17.5g feta cheese (optional)
Method
- Cook the potatoes in a pan for about 10-12 mins after reducing the temperature from a boil, then drain and steam dry.
- Finely grate the lemon zest and pick and finely chop the rosemary.
- Finely slice the cucumber into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar, half the lemon juice and the lemon zest and rosemary.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together with the potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
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