The ideal summer picnic dish. Enjoy!
Salad
| 120 g | Butter beans, available from Sabato |
| 400 g | Maori potatoes (Main) |
| 4 | Eggs, boiled |
| 1 | Celery stalk, sliced thinly |
| 40 g | Pitted green olives |
| 4 | Radishes, sliced |
| 40 g | Radishes, shoots |
| 40 g | Toasted walnuts |
Watercress aioli
| 100 g | Watercress (Main) |
| 150 ml | Aioli, use a good quality aioli |
| 30 ml | Red wine vinegar, we recommend Forum Cab Savignon Red Wine from Sabato |
| 1 to taste | Salt and pepper |
Directions
- For the salad, bring potatoes up to a simmer from cold water and cook for 15-20 minutes until soft.
- Drain and allow to cool before cutting into quarters
- Drop eggs into boiling water and cook for seven minutes, then run under cold water for one minute before peeling.
- Prepare the rest of the ingredients ready for plating.
- For the watercress aioli, blanch watercress in boiling salted water for 3 seconds then plunge into ice-cold water.
- Squeeze excess water from watercress and blend to a puree in a blender
- Fold puree through aioli. With vinegar and season well.
- To plate, heat potatoes, butter beans and olives till warm and season
- Distribute the above ingredients between four plates
- Drizzle over ingredients with watercress aioli.
- Place quartered egg over the salad.
- Scatter the remaining ingredients over the plate.
- Finish with a generous grind of pepper.