Barbecued new potatoes with peas and herbs

Snipped chives are a great herb to use in this dish. Serve as a side with a butterflied leg of lamb.

Ingredients

700 g	New potatoes (Main)
4 Tbsp	Olive oil
400 g	Frozen peas
1	Lemon, juice and zest
1	Green chilli, deseeded and finely chopped (Main)
1 small handful	Basil leaves, torn (Main)
1 pinch	Sea salt and cracked black pepper

Directions

1. Boil the potatoes in lightly salted water until just tender. The time will depend on their size. Drain well. Lightly crush potatoes using a fork and drizzle with two tablespoons of olive oil.
2. Cook the peas in boiling salted water until tender. Drain, and if you wish, lightly crush with a fork.
3. Heat a barbecue grill over high heat. Place on the cooked potatoes and grill until they begin to colour and take on a smoky flavour. Transfer to a shallow serving bowl. Scatter the peas over and around.
4. Mix the lemon zest and chopped chilli. Loosen with the remaining olive oil then drizzle over the potatoes and peas. Scatter over the basil leaves and season.
5. Squeeze a little lemon juice over just before serving.

More of Kathy's barbecue recipes:

Barbecued asparagus, sweet stem broccoli, bocconcini and herb oil

Barbecued piri piri chicken with warm vegetable salad