Ingredients
| GARLIC & LEMON DRESSING | |
| ½ cup garlic-infused olive oil | |
| 1 tablespoon lemon juice | |
| POTATO & CHARRED VEGE SALAD | |
| 1.5kg baby Perla potatoes | |
| 1 bunch asparagus | |
| 1 large zucchini | |
| 1 tablespoon olive oil | |
| ½ cup pinenuts | |
| ½ block (about 100g) feta cheese | |
| garlic & lemon dressing (see recipe) | |
| fennel fronds, to garnish |
A deliciously light potato salad mixed with charred veges, feta cheese, toasted pinenuts and drizzled with a simple dressing.
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Instructions
| 1. | GARLIC & LEMON DRESSING |
| 2. | Put the garlic-infused olive oil and lemon juice into a jug with salt and pepper to taste. Whisk well and set aside. |
| 3. | POTATO & CHARRED VEGE SALAD |
| 4. | Halve the potatoes, put into a large pot with 1 teaspoon salt and fill with enough water to cover. |
| 5. | Boil until the potatoes are just tender enough to press a fork into, about 10 minutes. Drain and set aside. |
| 6. | Remove the tough stalk ends of the asparagus and cut each piece into three lengthwise. |
| 7. | Cut zucchini in half lengthwise, then into large diagonal chunks. |
| 8. | Put the asparagus and zucchini into a bowl, drizzle over the olive oil, and toss to coat. |
| 9. | Heat a large griddle pan to a medium-high heat and lightly char the vegetables for 2-3 minutes on each side, then remove and set aside. |
| 10. | Heat a pan onto a medium heat and toast the pinenuts until golden. |
| 11. | Put the potatoes, asparagus and zucchini into a serving bowl, sprinkle over chunks of feta cheese, drizzle over dressing then garnish with toasted pinenuts and fennel fronds. |
Recipes & food styling Kaelah James / Photography Struan Purdie