Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Name: Potato salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: rooibos tea bags 10,potatoes, peeled and cubed 2kg,Woolworths hickory liquid smoke 1t,bacon, cut into small lardons 200g,condensed milk 2T,Woolworths double-cream plain yoghurt 250g,gherkins, finely chopped 200g,chives, chopped, plus extra to garnish a handful,free-range eggs, hard-boiled 5,Truffle oil, for drizzling

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g green beans
200 g fresh peas
1 kg baby potatoes
3 T lemon juice
½ lemon, zested
2 T balsamic vinegar
2 t rooibos tea leaves
Sea salt and freshly ground black pepper, to taste
125 ml grapeseed oil
35 g rocket microleaves
100 g dried cranberries
6 spring onions

Method

1. Blanch the green beans and peas in salted boiling water, then cool in iced water. Boil the baby potatoes until tender, then allow to cool and cut into quarters.

2. Place the lemon juice and zest, balsamic vinegar and rooibos tea leaves in a saucepan, bring to the boil, then remove from the heat. Add the salt and pepper. Once slightly cool, whisk in the grapeseed oil in a steady stream.

3. Combine the remaining ingredients in a salad bowl and dress with the rooibos vinaigrette.

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Potato salad