Baby Potato Halves with Garlic Aioli, Toasted Sesame Seeds, and Pistachios

Delicious and beautiful, this is an amazing dish to share. Imagine: Tender baby potatoes tossed with wholegrain mustard and garlic aioli … topped with a crumbling of toasted sesame seeds and pistachios … Trés jolie!

Baby Potato Halves with Garlic Aioli, Toasted Sesame Seeds, and Pistachios

1kg baby potatoes

Half a batch of aioli – I used Jamie Oliver’s aioli recipe, exchanging the Dijon mustard for wholegrain and using 2 whole garlic cloves (rather than just a half)

¼ c sesame seeds

½ c pistachio nuts

Method

  1. Wash the potatoes and cut them into halves.
  2. Boil the potatoes for 10-15 minutes, or until tender (but not mashable!). Leave to cool a little.
  3. Meanwhile, if you haven’t already done so, make the aioli. Then toast the sesame seeds in a pan over medium heat.
  4. Next, roughly chop the pistachios and toast them a little, in a pan, over medium heat.
  5. Combine the potatoes and aioli. Transfer to a platter.
  6. Just before serving, sprinkle over sesame seeds and pistachios.
Advertisements

A beautiful thing

Image

Radicchio

Rushing out of Vic markets this week, some radicchios caught my eye. They looked so beautiful I had to go back for them. Once home, I rummaged around and found an excuse for my purchase: Yotam Ottolenghi’s Lentils, radicchio and walnuts salad – with NZ manuka honey! The warm red and yellow colours are a welcome sight in this cooler weather and the bitter radicchio is nicely balanced with the addictive honey-roasted walnuts.

Image

Yotam Ottolenghi’s Lentils, radicchio and walnuts salad

However, if entertaining a group, I’d recommend this salad as a side dish as the bitter radicchio can be overwhelming in bulk, or to more sensitive palates. As per usual, I made my own cuts and curves to the recipe, substituting the pecorino fiore sardo with pan-fried haloumi, omitting the chilli, and adding baby spinach. The original recipe can be found on The Guardian website. Enjoy.

Yotam Ottolenghi’s lentils, radicchio, and walnuts with manuka honey recipe