This potato salad has an interesting arrangement of creamy goat’s cheese and tart figs, it works unexpectedly well with grilled fish. The figs add a lovely layer of sweetness.
Serves: 4-5
Preparation: 10 minutes
Cooking: 40 minutes
INGREDIENTS
900g of new potatoes, Jersey Royals if possible
40g clarified butter or vegetable oil
2 sprigs of fresh thyme
8 garlic cloves, skin on
150g of goat’s cheese
4 figs
50g of pine nuts
Salt
Black pepper
METHOD
Preheat the oven to 200°C.
Place the potatoes in a large saucepan and pour cold salted water over them.
Bring the potatoes to the boil, turn down to a simmer and cook until they can be pierced easily and are tender.
While the potatoes are cooking, crumble the goat’s cheese into bite-sized portions and slice the figs into four.
Place both ingredients in the fridge until required.
When the potatoes are cooked, drain them and allow them to steam for 5 minutes.
Toss the potatoes in the clarified butter.
Add the garlic cloves and thyme and season with salt and pepper.
Place the potatoes in the oven to roast for 20 minutes until golden.
Add the pine nuts and roast for 5 more minutes.
Turn out into a serving dish and top the warm potatoes with the goat’s cheese and figs.
Serve hot.
Recipe courtesy of www.greatbritishchefs.com/recipes
