Name: Baby braai potato, rocket and Jalapeno salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 kg potatoes; 2 garlic whole cloves; 150 ml fresh chillies 573; 200 g jalapeños; rocket; lemon zest only; lemon juice only; 3 tomatoes blanched, deseeded, wedges; 30 ml vinegar; 1 tsp mustard; sugar pinch; 30 g peppercorns pink, crushed; 80 g walnuts; salt

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Ingredients (14)

1 kg	potatoes
2	garlic — whole cloves
150 ml	fresh chillies — 573
200 g	jalapeños
	rocket
	lemon — zest only
	lemon — juice only
3	tomatoes — blanched, deseeded, wedges
30 ml	vinegar
1 tsp	mustard
	sugar — pinch
30 g	peppercorns — pink, crushed
80 g	walnuts
	salt

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Method:

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.