Roast urenika with sorrel and creme fraiche

Roast urenika with sorrel and creme fraiche. Photo / Babiche Martens

Serves 4

500gm small courgettes
1 onion
1 small clove garlic
1/4 cup salt
1 tsp yellow mustard seeds
2 tsp fresh dill
1 cup cider vinegar
1/4 cup caster sugar
16 urenika potatoes
Sorrel or baby spinach leaves
2 Tbs creme fraiche
Bread and butter pickles to serve

1 Finely slice the courgettes and the onion. Finely slice the garlic and add. Toss with the salt then cover with water and leave for 1 hour.

2 Drain then add the mustard seeds, dill, vinegar and sugar. Gently simmer for 30 minutes then pack into sterilised jars.

3 Preheat oven to 200C. Halve the potatoes. Toss the potatoes with salt and pepper and put into a roasting dish. Cook for 30 minutes or until tender.

4 Arrange the salad with sorrel or spinach leaves, roasted potatoes, a drizzle of creme fraiche and a generous helping of bread and butter pickles.