Sometimes the simple things in life puts a smile on my face:
A decent cup of coffee in the morning.
Playing in the garden with my lightie.
A fish that finally takes my bait.
A beautiful sunset after a long day…
And (really) good potato salad. Have this with snoek, cajun calamari or just by itself as a leftover breakfast the next morning (you know what I’m talking about).
Parboil the baby potatoes, cut in half and put it in a roasting tin along with the chopped garlic, drizzle with olive oil, coarse sea salt and a generous crack of black pepper, cover with foil and whack it on a medium to hot fire. Once your potatoes are roasted (soft on the inside, crispy on the outside) let it cool down. In the meantime, grab your mortar and pestle, add all the herbs a drizzle of olive oil and bash it to release all the flavours. Toss the herbs, grated parmesan and a glug of white balsamic vinegar with the (now cooled) potatoes. Sprinkle with toasted sesame seeds (as much as you like) and tuck in.