POTATO SALAD

Delicious with fish, poultry, and meat or as part of a meze

• 1 kg new potatoes or Cypriot potatoes
• 200g Greek-style yogurt
• 125g Arabica Tahini
• 75ml extra virgin olive oil
• 1 tablespoon Arabica wild mint (finely ground)
• 1 bunch spring onion (finely sliced)
• Small bunch fresh parsley (roughly chopped)
• 1-2 unwaxed lemons (juiced)
• 3 tablespoons water (optional)
• Salt and pepper to taste

Serves 4 -6 people

If you manage to get hold of some Cypriot potatoes (our favourite) cut them into bite size pieces. If not just cut the new potatoes in half. Bring a pan of salted water to the boil and add the potatoes…. you want them to be al dente.. cooked through but still firm to the bite – though there’s a rescue package printed below if you overdo it!

Whilst the potatoes are cooking, add the Greek style yogurt, Arabica Tahini, lemon zest, lemon juice and Arabica Wild Mint into a mixing bowl and whisk thoroughly. The mixture may clot slightly but this is a natural reaction between the tahini and the lemon juice. We generally add 3 teaspoons of water until we get to a creamy consistency that holds well on and leaves a clear finger mark on the back of a spoon. At this point add your finely sliced spring onions.
P.S
If for any reason you overcook your spuds don’t worry. It happens to all of us from time to time, especially if there being too much vodka in the strawberry slush. Instead, the same recipe makes a great Arabian style smashed potato that marries well to any barbecued or grilled fish, chicken, lamb or tender sirloin or rib eye steak.

Variations

With whole barbecued fish

My favourites are sea bream, sea bass, mackerel or sardines
The heat of a barbecue sears the fish keeping the flesh moist and flavourful. For even cooking score the fish with a sharp knife making sure not to get to close to the bone and for ease of handling use a fish rack. Lightly oil the rack itself, season the skin of the fish with some course sea salt and black pepper. Place the fish in the rack and close tightly. Place the rack on the grid of a hot barbecue and cook for about 3 minutes on each side depending on how large your fish is you may need a minute or two longer. Your fish is ready when the skin is crisp and golden and the flesh fork-tender.