Parsley & Olive oil dressing & Creamy Potato salad
Parsley & Olive oil dressing
Note: You need a Mortar & Pestle for this recipe
2 cloves of garlic
1 cup of parsley leaves
1 tablespoon of Capers
pinch of sea salt
2 teaspoons of Dijon Mustard
¼ cup of fruity olive oil
Place a tea towel under your mortar to give it more grip and padding
Add the garlic and crush and stir with your pestle.
Add all the parsley and crush and stir the leaves and garlic into a paste.
Add the capers, salt and Dijon mustard. Drizzle half of the remainder olive oil until you have a lovely bright green dressing.
Pour the dressing into the serving bowl and pour the remaining olive oil around the dressing.
This dressing is perfect for all types of proteins. We used ours with quinoa chicken schnitzel
Creamy Potato Salad
6 medium potatos peeled and steamed.
100grams of cream cheese softned
100grams of sour cream
3 tablespoons of Sweet chili sauce
10 fresh mint leaves thinly sliced
5 boiled eggs
5 slices of bacon thinly sliced
1 red onion thinly sliced
Olive oil for sautéing
Sea salt flakes
Bring a small pot of water to a gentle simmer and add you eggs for 6-8 minutes
Empty the water and allow the eggs to cool.
In a small fry pan drizzle some olive oil and fry the bacon till cooked around 5 minutes. Remove from heat and set aside
Add another tablespoon of oil and sauté the onion with the lid on to begin and softened the onion for 5 minutes and then remove the lid to finish them off for another 3 minutes. Set aside to use as garnish later
Combine cream cheese, sour cream, sweet chilli sauce and mint leaves and mix until well combine.
In a large stainless steel mixing bowl add potatos, eggs, bacon and cream sauce. Gently fold through the until all the ingredients are coated.
Top with onion and extra mint leaves, drizzle with a fruity extra virgin olive oil.