Grilled Oakley’s Baby Golden Gourmets and A Bit Dressy, Epic Green Herby Dressing

OFPA Food Editor, Kathy Paterson reckons there must be a bit of the Irish in her as she is a true potato lover. ‘Boiled, chipped and cooked until crisp in oil or butter is a winner, but so is this more substantial and interesting potato dish’, Kathy says.

Serves 4

8-12 Oakley’s Baby Golden Gourmets

325g jar chickpeas (or use 400g can chickpeas), drained and lightly rinsed

2 cloves garlic, crushed

juice of l lemon

extra virgin olive oil for thinning

To finish

300g jar A Bit Dressy Epic Green Herby Sauce (or homemade Green Herby Sauce, recipe below)

2 good handfuls of small green leaves and fresh herbs, such as rocket, baby spinach, flat leaf parsley, mint, dill and chervil

Method

Gently boil the potatoes until just tender, 25-30 minutes, if starting from cold water and depending on their size. Drain well and set aside.

Make the chickpea puree, put the chickpeas in a food processor with the garlic and lemon juice. Pulse until the chickpeas have broken up. Slowly drizzle in the oil, using generous amounts, until you have a super creamy puree. Taste and add salt to bring out the flavour of the chickpeas.

If not using A Bit Dressy Epic Green Herby Sauce you can make the Green Herb Sauce included as part of this recipe.

Meanwhile, heat a barbecue grill over medium-high heat.

Thickly slice the potatoes and add to the grill, grilling until dark grill lines appear on both sides of the potato slices.

To serve, spread the chickpea puree over the bottom of a large shallow serving dish. Arrange the grilled potatoes on top, then dollop or drizzle with your Green Herb Sauce’. Thin the sauce for drizzling with extra virgin olive oil. Finish with the salad leaves and herbs. Serve straightaway.

Green Herby Sauce

1 clove garlic

a good pinch salt

1 good handful of a mixture of basil leaves, coriander leaves, flat leaf parsley leaves, sweet marjoram or oregano leaves 

juice of ½ lemon

4 tablespoons extra virgin olive oil

Method

Put the garlic and salt on a large chopping board and begin chopping. Add the herbs and chop until all is finely chopped.  Transfer to a bowl and whisk in the lemon juice and olive oil.  Taste, adding extra salt if needed, to bring out the flavour of the herbs.