CHARRED CORN, DILL AND NEW POTATO SALAD
If you can find waxy salad potatoes such as Pink Fir Apple or Anya, they will impart a beautiful, nutty flavour, but Charlotte variety will also work splendidly.
SERVES 6 AS A SIDE
1 small red onion, sliced 3tbsp red wine vinegar
1tsp unrefined sugar 3tbsp plain yogurt or buttermilk
4½tbsp extra virgin olive oil
2 small bunches dill with stalks, finely chopped
750g Pink Fir Apple or Anya potatoes
3 large sweetcorn cobs
200g feta cheese, drained and crumbled
1 Combine the onion with 2tbsp vinegar, sugar, a pinch of salt and 1tbsp water in a small bowl. Set aside for at least 2 hrs, stirring occasionally. Transfer 1½tbsp pickling liquid to a second bowl and whisk in the remaining 1tbsp vinegar, yogurt, 4tbsp olive oil and most of the dill, seasoning to taste. If it’s too tart for you, add a pinch of sugar.
2 Bring the potatoes to the boil, partially cover and simmer for about 18 mins, until tender. Drain and when just cool enough, slice thickly and toss with the dressing in a serving dish.
3 Meanwhile, lightly brush the sweetcorn with the remaining oil and season. Griddle or barbecue the cobs for 6-8 mins, turning until lightly charred. Use a sharp knife to shuck the corn in strips.
4 Add the sweetcorn to the potatoes with the feta cheese and toss lightly. Sprinkle with the onions and the remaining dill to finish.
BEETROOT FRITTERS WITH RADISH AND NIGELLA RAITA
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Denne historien er fra July 2021-utgaven av Country Homes & Interiors.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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