For a purple power combo enjoy boiled midnight pearl potatoes mixed with shreds of quickly grilled red cabbage tossed in a punchy flavoured dressing. It is essential to coat the potatoes in the dressing while still warm. The potatoes are like a sponge and soak up the dressing and flavours.

serves 6 as a vegetable accompaniment

½ teaspoon sea salt

500g midnight pearl potatoes

¼ red cabbage, finely sliced (a mandoline slicer is ideal)

2 tablespoons chopped dill

¼ cup fresh hazelnuts, roasted chopped coarsely

Dressing

2 tablespoons white wine vinegar

2 tablespoons lemon juice

½ cup extra virgin olive oil

2 tablespoons finely chopped Torello Farm bread & butter zucchini, or pickled jalapenos for a spicy hot flavour

½ cup finely chopped flat-leaf parsley

For the dressing, whisk all the ingredients in a bowl. Alternatively pulse ingredients together in a food processor until well combined. Set aside.

Place the potatoes in a large saucepan and cover with cold water. Add ½ teaspoon of salt and place the saucepan over a high heat. Bring to the boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are just tender when inserted with a knife. Drain well. When just cool enough to handle, cut each potato in half or thirds depending on size. Place in a glass or ceramic bowl. Pour two thirds of the dressing over the hot potatoes and gently toss to coat well. Cover with a clean tea towel and set aside for 5 minutes.

Meanwhile, heat a heavy based frying pan or cast iron grill plate over a medium-high heat. Add the cabbage, spreading out in a single layer and cook for 5 minutes, turning over after 3 minutes. Transfer hot cabbage to the bowl of potatoes and pour over remaining dressing. Gently toss to combine. Spoon on to a serving platter. Scatter over hazelnuts and chopped dill.

Serve warm or at room temperature.

Recipe by Fiona Hammond, July 2023