Mix 15g peppercorns with 50ml olive oil, lemon zest and 1 juice of lemon.
Cut potatoes in half and toss them in the oil mixture.
Leave them in the mixture for 30 minutes.
Get your braai to medium hot.
If your braai has big holes layer foil paper on top and throw potatoes and whole garlic cloves on top of the braai, turning them all the time to avoid burning until they are soft.
Remove from heat and set aside, peel garlic and set aside.
In a mixing bowl vigorously whisk 30ml vinegar, 90ml olive oil, mustard and a pinch of sugar to make the vinaigrette (salad dressing).
Fix seasoning with salt. In a big bowl toss potatoes, ½ packet rocket, Jalapeno, garlic and tomato wedges.
Moisten with vinaigrette.
Arrange on a platter top with remaining rocket and sprinkle some walnuts on top.
Reprinted with permission of Chef Citrum Khumalo.