Spring time. Salad time.

serves 6

600g kipfler potatoes

1 teaspoon salt

1 punnet micro greens

Dressing:

⅓ cup tarragon leaves (or mint leaves), reserve a teaspoon of leaves for garnish

1 green garlic (bulb and stem), or 2 garlic scapes, chopped

½ cup (125ml) buttermilk (see note*)

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Place the potatoes in a medium saucepan filled with enough cold water to cover. Add a teaspoon of salt. Bring to a high simmer and cook for 20 minutes, or until the potatoes are tender and cooked through when pierced with a skewer. Cooking time will depend on size of potatoes. Drain well.

Meanwhile, prepare the dressing. Place all the ingredients in a blender or food processor. Blend until well combined and the herbs and garlic are finely chopped. The dressing will turn a green milky colour.

When potatoes are cool enough to handle, cut in half lengthways and transfer to a bowl. While still warm, pour over half of the dressing and gently toss to coat well. Transfer to serving plate. Top with the micro greens then pour over the remaining dressing.

*Note: To make a cheats buttermilk, combine ½ cup milk with 1 tablespoons lemon juice and set aside for 10 minutes. The milk will look curdled.

 Recipe by Fiona Hammond, November 2022