- 1 kg new potatoes
- 2 whole garlic cloves
- 150 ml olive oil
- 200 g jalapeño peppers, seeded and diced
- A bunch of rocket
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tomatoes blanched, seeded and cut into wedges
- 30 ml vinegar
- 5 ml mustard
- A pinch of sugar
- 30 g pink peppercorns, crushed
- 80 g walnuts
- Salt to taste
Mix 15 g of the peppercorns with 50 ml of the olive oil, lemon zest and lemon juice.
Cut the potatoes in half and toss them in the oil mixture.
Leave the potatoes to marinate in the oil mixture for 30 minutes.
Get your braai to medium hot. Position a layer of aluminium foil on the braai and place the marinated potatoes together with the garlic cloves on top, turning continuously to prevent them from burning.
Cook until soft, then remove from the heat and set aside.
Peel the cooked garlic.
In a mixing bowl, vigorously whisk the vinegar, remaining olive oil, mustard and sugar to make the vinaigrette.
Season with salt to taste.
In a big bowl, gently toss the potatoes, garlic, half of the rocket leaves, jalapenos and tomato wedges.
Pour over the vinaigrette and toss.
Arrange the salad on a platter and sprinkle with walnuts.
Pair with Castle Lite or Hansa Pilsner.