Sabtu, 16 April 2011

Potato & fennel salad with chilli yoghurt dressing

Ingredients (serves 6)

  • 1kg kipfler potatoes
  • 1/2 cup (140g) yoghurt
  • Juice of 1/2 lemon (or to taste)
  • 2 long red chillies, seeds removed, finely chopped
  • 1/2 cup finely chopped chives
  • 3 baby fennel bulbs, very thinly sliced
  • Method

    1. Cook the potatoes in a large pan of boiling salted water for 12-15 minutes until just tender. Drain, then allow to cool for 10 minutes. When cool enough to handle, peel and halve potatoes on an angle.
    2. In a large bowl, combine yoghurt, juice, chilli and 1 tablespoon of water, season to taste with salt and pepper and whisk until smooth. Add the potatoes, fennel and chives, then toss well to combine and serve.

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