Food: This week Kokako's head chef Rohan Horner has whipped up a mouth-watering take on the traditional potato salad with the delicious addition of giant butter beans, nuts, eggs, radish and watercress aioli. The ideal summer picnic dish. Enjoy!
Ingredients:
Salad:
400g Kowiniwini potatoes
120g giant butter beans (available from Sabato)
4 boiled eggs
1 stick of celery, sliced thinly
40g pitted green olives
4 sliced radishes
40g toasted walnuts
40g radish shoots
Method:
1. 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
2. Drop eggs into boiling water and cook for seven minutes, then run under cold water for one minute before peeling.
3. Prepare the rest of the ingredients ready for plating.
Watercress aioli:
100g watercress
150ml good quality aioli
30ml red wine vinegar (we recommend Forum Cab Savignon Red Wine from Sabato)
Salt and pepper
Method:
1. Blanch watercress in boiling salted water for 3 seconds then plunge into ice-cold water.
2. Squeeze excess water from watercress and blend to a puree in a blender
3. Fold puree through aioli. With vinegar and season well.
