Borlotti Bean and Aubergine Salad

Borlotti Bean and Aubergine Salad This is the kind of dish I love making for myself in summer. Continue reading

First my dog is not trying to get a piece of it because there is no meat and secondly I cannot do it when my boyfriend is home because he cannot eat aubergines. Did I just put my dog in front of my boyfriend? Apparently I did, but then , I only see him about once a week (my boyfriend, not the dog) and this leaves me the freedom to make all recipes I enjoy. Since it was some time I had not made any dish with beans, I thought it would be a good idea. When I don’t plan meals I end up using the canned form but when I do I always feel a little guilty because of the bisphenol-A. This time my conscience was clean as I went all the way and soaked my beans and cooked them the following day. For this recipe I combined ingredients I enjoy (I especially like the aubergine walnut combination) and the end result turned out to be a real treat.

Borlotti Bean and Aubergine Salad


Borlotti Bean and Aubergine Salad


Recipe for 4

Prep time: 10 min

Cook time: 15 min



450 g cooked borlotti (the canned ones will also do the trick)

6-7cherry tomatoes

1 large aubergine

2 tbsp chopped basil

7-8 dry roasted walnut kernels

2 garlic cloves

2 tbsp lemon juice

4 tbsp olive oil

salt and pepper

1 spring onion



Heat oven at 240°

Cut the aubergine into cubes of about 1.5 cm. With the blade of a knife crush the garlic. Place both ingredients in a baking dish with two tbsp. olive oil, salt, pepper and paprika to taste. Toss and cook in the oven for 15 minutes. Toss the vegetables half way through the roasting process.

Meanwhile chop the spring onion and the walnut kernels and quarter the cherry tomatoes.

In a bowl make the vinaigrette bay combining the lemon juice, olive oil, salt and pepper. Remove the aubergines from the oven and add them to the salad dressing bowl with the borlotti beans, the basil and the walnut kernels and the tomatoes. Toss and on top add the chopped spring onions. Serve.


Carpaccio Style Chicken and Bell Pepper Salad

Carpaccio Style Chicken and Bell Pepper Salad I just wanted to begin by saying that this is my 100th post! Continue reading

It’s been a while since I last made a Carpaccio so this week I felt the timing was good: it’s getting warmer and this type of dish goes well with the weather. I chose these ingredients because they remind me of Spain. Despite the fact that I love Spanish food, we have recently decided we’ll spend our summer holiday there. First stop will be in Barcelona and then we’ll travel down to Marbella. Like most of the time the first part of the holiday is about cultural visits and the second one is about exposing our pale legs to the sun (and mine in the bars at night).

This is a simple recipe; the only lengthy part is the cooking of the bell pepper. To save some time, the pepper can be made the day ahead so that the rest of the recipe is ready in no time.

Carpaccio Style Chicken and Bell Pepper Salad Carpaccio Style Chicken and Bell Pepper Salad Carpaccio Style Chicken and Bell Pepper Salad


Carpaccio Style Chicken and Bell Pepper Salad


Recipe for 4

Prep time: 30 min

Cook time: 40 min



4 chicken breasts

4 Red Bell Peppers

2 tbsp dry roasted slivered almonds

1-1,5 tsp paprika (sweet or spicy or a combination of the two)

½ tsp granulated garlic

Lemon juice

Salt and Pepper

4 tbsp olive oil + 2 tbsp for frying the chicken

2 tbsp sherry vinegar

1-2 spring onions

2 tbsp chopped parsley



Heat oven at 200°C.

On a baking tray lined with tin foil and then with baking paper place the bell peppers. Cook in the oven for about 40 min turning the vegetables after 20 min.

Meanwhile take the chicken breasts dry them with a piece of kitchen paper and rub them with the paprika and granulated garlic, add the lemon juice, cover and set aside for 15-20 min.

Prepare the dressing with the 2 tbsp olive oil, the tbsp of sherry vinegar, salt and pepper to taste. Thinly slice the spring onion. Set all aside.

Take the chicken breasts, tap them dry with kitchen paper, add salt and pepper. Heat the olive oil in a pan and place the chicken on a high heat to sear on both sides. If you have an oven proof pan, after searing the meat place it in the oven until cooked though (for about 4 min), if not, continue cooking on the stove at a lower heat until done. Remove the meat from the pan and set aside.

Once the bell peppers are done remove the stem (with the seeds) and the skin and cut them into pieces of about 3-4 cm per side. Cut the chicken at an angle making slices that are around 4mm thick.

On each serving plate, place in a round shape alternating between two slices of chicken and one of bell pepper. Now sprinkle on the slivered almonds, spring onions and parsley. Finish by drizzling the dressing on top.


Chicken Salad with Radishes Walnuts and a Goat Cheese Dressing – Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Chicken Radish and Walnut Salad with Goat Cheese Dressing I like my once a week lunch moment with my mother because we like the same flavours and light, simple dishes. Continue reading

Last week, before I left for my weekend I had time to meet up with her and made this salad. As I prepared lunch I began thinking that I’m glad that in the past few years I have rediscovered radishes as an ingredient. I told my mother that the only other time in my life I had them regularly was as a child. I would eat them with just a little salt and I used to find them delicious. If I was a bit peckish before a meal that would be one allowed snack. I used to be a chubby kid anyway but at least I was healthy one. All this was before I became anorexic at the age of twelve where radishes only could have been a lunch. But this is another story… In this recipe I like the spicy kick and crunchiness radishes have; they go really well with the creamy goat cheese dressing and the walnuts. This salad with a piece of bread makes a light but complete meal.Chicken Radish and Walnut Salad with Goat Cheese Dressing


Chicken Salad with Radishes, Walnuts and a Goat Cheese Dressing

Recipe for 4

Prep time: 15 min

Cook time: 6-8 min


For the salad:

4 chicken breasts

2 tbsp olive oil

8 radishes

1-2 spring onions

12 walnut kernels dry roasted


For the dressing:

2.5 tbsp fresh goat cheese

3 tbsp white wine vinegar

4 tbsp olive oil

1 tbsp water

Salt and pepper



Thinly slice the radishes and spring onion(s). Roughly chop the walnuts.

For the dressing mix all the ingredients together and set aside.

Cut the chicken into 2 cm chunks and season with salt and pepper. Heat 2 tbsp olive oil in a pan and place the chicken bits to brown on all sides.

In a bowl combine the radishes, spring onion, lambs lettuce, walnuts and chicken. Pour over the dressing, toss and serve with some fresh bread.



Version Française

Chicken Radish and Walnut Salad with Goat Cheese DressingJ’aime mon une fois par semaine moment du midi avec ma mère parce que on a les mêmes gouts et on apprécie les plats simples et légers. La semaine dernière que je parte pour mon weekend on a eu le temps de se voir et j’ai préparé cette salade. Pendant que je préparais le repas j’ai pensé que j’étais contente d’avoir redécouvert ce légume ces dernières années. J’ai dit à ma mère que la seule autre fois dans ma vie ou j’en mangeais régulièrement c’était étant enfant. Je les mangeais toujours avec un peu de sel et je les adorais.  Si j’avais faim avant un repas ça c’était un des petits snack autorisés. J’était de toute façon une petite fille bien ronde mais au moins j’étais en bonne santé. Tout ça c’était avant que je devienne anorexique à l’age de douze ans ou que des radis auraient pu être mon repas. Mais ça c’est une autre histoire… Dans cette recette j’aime le côté un peu piquant e la consistance croquante du radis ; ils vont très bien avec la vinagrette au fromage de chèvre et les noix. Avec un peu de pain, cette salade constitue un repas de midi léger mais complet.

Chicken Radish and Walnut Salad with Goat Cheese Dressing

Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Recette pour 4

Temps de préparation: 15 min

Temps de cuisson: 6-8 min



Pour la salade:

4 poitrines de poulet

8 radis

1-2 oignons nouveaux

12 cerneaux de noix grillées à sec

Pour la vinaigrette:

2.5 cs fromage frais de chèvre

3 cs vinaigre de vin blanc

4 cs huile d’olive

1 cs eau

Sel et poivre



Couper en fines tranches les radis et le(s) oignon(s) nouveau(x). Hacher grossièrement le noix.

Pour la vinaigrette mélanger tous les ingrédients et mettre de côté.

Couper en morceaux de environ 2 centimètres le poulet et les assaisonner avec du sel et du poivre. Chauffer 2 cs d’huile d’olive dans une poêle et y mettre le poulet à dorer de tout les côtés.

Dans un bol mettre les radis, les oignons nouveaux, la mâche, les noix et le poulet. Verser la vinaigrette par-dessus. Mélanger et servir avec un bon pain frais.


Spring Quinoa Salad with Ricotta Dressing / Salade de Printemps au Quinoa avec Vinaigrette à la Ricotta

Spring Quinoa Salad with Ricotta Dressing and Ramsons I’ve been into asparagus the whole month but this recipe is something I have already been  making about three times over the last couple of weeks. Continue reading

The most memorable I had this dish was when I could watch the view of the blossoming trees from my terrace  with some light music in the background… just relaxing and delightful. I love the freshness of this recipe and it’s a good idea for a light lunch with some fibre. The main theme in this recipe is spring’s ingredients: asparagus, peas and wild garlic. I enjoyed this salad on my terrace in this mild weather on my terrace…

Spring Quinoa Salad with Ricotta Dressing and RamsonsSpring Quinoa Salad with Ricotta Dressing and Ramsons


Spring Quinoa Salad with Ricotta Dressing 


Recipe for 4

Prep time : 10 min

Cook time : 10 min



240 g quinoa

20 asparagus stalks

160 g fresh peas

4 tbsp chopped wild garlic

1-2 sliced spring onions


For the dressing:

100 g ricotta cheese

1.2 dl lemon juice (8tbsp)

1.2 dl olive oil (8tbsp)

Zest of one lemon

Salt and pepper



To make the dressing mix all the ingredients together and set aside.

Remove the woodier part of the asparagus and with what’s left cut them at an angle into pieces of about 3 cm long.

Place the quinoa in a pan with about two times its volume in water and boil on a low heat for 10 min.

In another pan bring water to a boil add the asparagus for about 3 min. After 1-2 min add the peas to the water.  Remove the vegetables from the pan and place them in icy water.

Add the vegetables to the quinoa with the dressing the spring onions and the wild garlic. Toss and serve.



Version Française

Spring Quinoa Salad with Ricotta Dressing and Ramsons


J’ai bien profité des asperges pendant tout le mois mais cette recette je l’ai faite au moins deux à trios fois ces dernières trois semaines. La meilleure que j’ai dégusté ce plat c’était sur le midi, sur ma terrasse entrain de regarder le arbres entrain de fleurir, avec un peu de musique et en regardant le paysage… un moment juste relaxant et délicieux.  J’aime surtout la fraîcheur de cette recette, surtout pendant le déjeuner. J’ai beaucoup aimé la fraîcheur de cette assiette et c’est une bonne idée pour un repas léger avec une bonne dose de fibres. Le thème de cette recette sont surtout les ingrédients du printemps :asperges, petit-pois et de l’ail des ours.


Spring Quinoa Salad with Ricotta Dressing and Ramsons


Salade de Quinoa de Printemps et Vinaigrette à la Ricotta 


Recette pour 4

Temps de preparation: 10 min

Temps de cuisson: 10 min



240 g quinoa

20 asperges

160 g petit pois frais

4 cs ail des ours haché

1-2 oignons nouveaux coupés en lamelles


Pour la vinaigrette:

100 g ricotta

1.2 dl jus de citron (8 cs)

1.2 dl huile d’olive (8 cs)

Zeste de 1 citron

Sel et poivre




Pour faire la vinaigrette mélangez tous les ingrédients et mettre de côté.

Enlevez la partie ligneuse des asperges et les couper à un angle en pièces de environ 3 cm.

Placez le quinoa dans une casserole avec deux fois sa quantité en eau et cuire à feu bas pendant 10 min.

Porter à ébullition de l’eau dans une autre casserole et ajouter les asperges pendant  environ 3 min. Après 1-2 min ajouter les petit pois. Sortir les légumes la casserole et les mettre dans un bain glacé.

Ajouter les légumes au quinoa avec la vinaigrette les oignons nouveaux et l’ail des ours. Mélanger et servir.




Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 3When I looked at this dish yesterday I felt I succeeded in my quest for the day: add colour around me. I love snow and like yesterday, I love going for a walk around my village. I don’t regret a moment although I admit  I didn’t dare going with my scooter.

Continue reading

I said I love snow but these past 2-3 weeks I have only seen the sun for two days and when it’s like this, I feel drained and join the weather complaining crowd. I was some time since I had made polenta and as St. Valentine is approaching I thought the colour works well for the occasion. I had fun trying this recipe and I liked the flavor combination between the salad and the polenta with the beetroot. The only thing I would say is that next time I might change the shape because like this they remind me of hamburgers.

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 4

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad


Recipe for 2

Prep time: 8-10 min

Cook time: 15-20 min




80 g cooked beetroots

1 dl milk

2dl stock

120g fine grain polenta

1 tbsp butter

Salt and pepper

3 tbsp olive oil

1.5 tbsp white wine vinegar

3 tbsp chopped walnuts (dry roast them for a  more intense taste)

3 tbsp dried cranberries

50 g brie made with goat cheese ( or another goat milk based but creamy cheese)



Cut the beetroot into chunks and put it in a mixer with the milk. Whiz until smooth and pour into a pan with the stock. Bring to a boil and sprinkle in the polenta. Stir constantly with a wooden spoon on a low fire for 7-9 min. Add water if needed and season with salt to taste.

Remove the polenta from the fire, add the butter and mix it in. Pour the mass on a cutting board lined with oven paper. Take another piece of oven paper and place it on the polenta. With another cutting board, press down until the mass is about 2 cm thick. Set aside and leave to cool.

Once it has cooled down cut into the shape you prefer; I made rounds squares are just as fine ( you will actually waste less polenta this way).

Heat 1 tbsp olive oil on a medium heat and add the slices to brown, about 3-4 min per side.

Meanwhile prepare the dressing with the olive oil and the vinegar. Cut the cheese into about 1 cm cubes and add them to the salad with the walnuts and the dried cranberries. Add the dressing to the salad, toss and add the rest. Serve with polenta slices.

Rice Medallions with a Sweet and Sour Salad

Rice Medallions & Sweet and Sour Salad 5I didn’t spend too long in the kitchen for Christmas but today, besides packing my suitcase I decided I would spend a little time cooking something I like. Continue reading

I went to the usual cupboard where the cookbooks are piled up in lines and after removing three quarters of the collection I found a piece I had totally forgotten about. It’s a book on vegetarian recipes and it comes from a Swiss brand which also makes cookbooks: Betty Bossy. I have already taken a few of their recipes and if you want to know more about it you can visit their site at (unfortunately the site is only in either French or German). I took this recipe and adapted it to the season and to my taste.

Rice Medallions & Sweet and Sour Salad 1


Rice Medallions & Sweet and Sour Salad 3


Rice Medallions with a Sweet and Sour Salad

Recipe for 2

Prep time: 20 minutes

Cook time: 25-30 minutes



100 g rice (Arborio or Carnaroli or other risotto rice types)

2.5 dl water

2 small to medium carrots

1 orange

1,5 tsp honey

1,5 tbsp white wine vinegar

2 tbsp oil

1 red chili

6-8 roughly chopped walnuts kernels

40 g sbrinz

1 small bunch herbs (I used parsley, thyme and chives)

1 egg

25g flour

1 tbsp oil



Rinse the rice under water and place it in a pan with 2.5 dl water. Bring to a boil and cook on a low fire until done, about 15-17 minutes. Set aside.

Peel the carrots and slice them lengthwise. From those long slices cut long and thin strips. Cut the top and bottom part of the orange. Following the shape of the fruit, remove the skin with a knife. With your knife now cut into the orange to remove the sections.

Thinly chop the chili.

In a bowl mix the honey, vinegar, olive oil, salt and chili. Add to the carrots and orange and leave to macerate for about 30 minutes.

Thinly chop the herbs.

Add the flour to the rice, mix and add the cheese, the egg, the herbs, 1 tbsp olive oil and pepper to taste. Divide into portions and shape into little patties.

Heat oil in a pan and add the medallion to brown on each side, 3-4 minutes per side.

Serve warm with the carrot and orange salad garnished with the walnuts.

Cabbage and Apple Salad with Honey Dressing

Cabbage and Apple Salad with Honey Dressing 3In Ticino this is the low tourism season and with the cold, all the grottoes are closed until spring. I miss them, and I miss one in particular: the grotto Lafranchi in Coglio which a couple villages away from where I live. Continue reading

I have already mentioned this place but since I cannot go there at the moment I wanted to try to make this cabbage and apple salad. This salad is part of a dish served with a venison tartar and even if it was in the first course in the autumn menu I found it more than enough. So the grotto is closed but I can still have their food. Tonight I’m going out with a couple of friends to the ice skating ring they have set up in the Piazza Grande in Locarno; around the ring is a bunch of stands and one of them is occupied by Davide and his chef Carlo from the grotto. Last week we got there too late and it was closed so this time I hope we can make it. Anyway, ice skating is not really in our plans…

Cabbage and Apple Salad with Honey Dressing 2

Cabbage and Apple Salad with Honey Dressing


Prep time: 10 min

Recipe for 2



250 g shredded cabbage

1 apple

1 tbsp honey

1 tbsp cider vinegar

2 tbsp olive oil

Salt and pepper

2 tbsp roasted walnuts



Peel the apple, cut it into four parts and core. Take each piece and cut it lengthways into four. Turn the apple quart and slice into 0.5 thick pieces. Add to the cabbage.

Chop the walnuts and add ¾ to the salad.

In a bowl mix together the honey, the vinegar, the olive oil, salt and pepper to taste. Add to the cabbage and apple and blend well. Place on a serving plate and sprinkle with the remaining walnuts. Serve with crusty bread or game and why not some cheese…

Aubergine rolls with a grilled onion vinaigrette

Aubergine rolls with a grilled onion vinaigrette - 1 (600 x 448)

Lately my home has been a coming and going of people which is something I am really enjoying; especially if I can cook for/with them. I always say that for me there are not enough meals in a day to quench my cooking passion (…well almost). Apart from my friends visiting I have been able to meet up with my mother for my weekly lunch and I felt that these aubergine rolls would be a nice idea for the summer which is gently giving room to the autumn light and warm colours. Continue reading

About the aubergine:

It is believed that India is the land of origin of the aubergine/eggplant; yet the earliest accounts of the vegetable are found in China and they come from around the 5th century . Even when it comes to the date of cultivation of the eggplant there is some confusion in the Chinese references. Li-Hui-Lin writes in his Vegetables of Ancient China that records indicate China was growing eggplant in vegetable gardens from 500 BCE; however, they may not have considered it an edible until the second century BCE. Southwest Asia is also taken into consideration when speaking about its origins and this is mainly relevant to the different varieties that can be found there (although there is no proof about this).Besides the origin of the eggplant, what I found interesting is the fact that the aubergine was first used as an ornamental item with its varieties of colours and shapes instead of being consumed (source: )

Aubergine rolls with a grilled onion vinaigrette - 2 (600 x 400)

Aubergine rolls with a grilled onion vinaigrette


Recipe for 2

Prep time: 10 min

Cook time: 15-20 min


Ingredients :

1 aubergine

Olive oil

Salt and pepper

100g fresh goat cheese

1 tsp fresh thyme

2 heaped tsp dry roasted pine nuts


For the dressing :

3 tbsp olive oil

1 ½ tbsp balsamic vinegar

Salt and pepper

1 medium onion


Recipe :

Take the aubergine and cut it lengthwise. Slice off the rounded ends and then evenly cut the aubergine into four  strips. On each slice brush one side with olive oil and add salt and pepper. Heat a griddle pan (if you don’t have one a normal one is fine too) and add the aubergine on the oiled side to cook. Once the aubergine is well coloured brush and season the second side and flip the slices and leave to brown. Once they are ready set aside.

Take the onion and cut slices of about 0.5 cm. Brush each side with olive oil and repeat the same operation as with the aubergine.  If you have enough room you can do both operations at the same time.

Soften the goat cheese with a fork until it’s creamy ; add the thyme leaves, the pine nuts, salt, pepper (eventually a drizzle of olive oil) and mix together.

On the wider sides of the aubergine slices evenly distribute the goat cheese mix ad roll them up.

For the vinaigrette mix the olive oil, the balsamic vinegar salt and pepper. Chop the grilled onios and add them to the sauce.

To serve place a handful of soft salad leaves and about 50g halved cherry tomatoes in each plate ; place the aubergine rolls on top and add the vinaigrette on top.

Steak Salad with Beetroots Arugula and Horseradish Dressing

Steak Salad with Beetroots Arugula and Horseradish Dressing (816 x 612)When I have lunch with my mother we often eat either vegetarian or chicken or fish, but nothing is ever a strict rule so out on the terrace, in the warm sun and with a nice glass of wine we enjoyed this steak salad while we chatted about our common passion: food and the infinite possibilities and combinations one can make with it. Continue reading

As one of the components in this recipe is arugula, I went to look up some information and was actually not expecting that the consumption of this leave dates back to the Romans and the Greeks who used the leaves to improve the medical prescriptions the doctors gave at that time. Arugula was reputed to have aphrodisiac properties (it was in fact planted at the feet of the statue of the god of fertility Priapus). It’s amusing to think that what was at a moment consumed because of a certain attributed propriety (in this case its aphrodisiac powers) was not long after in history forbidden for the same reason; and that was during the medieval era. Luckily during the twentieth century the arugula made a comeback and we keep on enjoying it today (source – in French: ).

Steak Salad with Beetroots Arugula and Horseradish Dressing

Recipe for 2 – Time: 20 min


  • 200 g beef steak
  • ½ tsp dried thyme leaves
  • Salt and pepper
  • 100 g beetroots
  • 40 g rocket salad
  • 50 g tender salad leaves
  • 1 Spring onion


  • 1 tsp prepared horseradish
  • 2 tbsp sour cream
  • ½ tbsp cider vinegar
  • 1 tsp hazelnut oil
  • Salt and pepper


  • Season the steak with salt pepper and the thyme leaves. Heat some oil in a pan and once it’s hot add the steak and cook for 2-3 minutes without touching it. Turn it around and cook for another couple of minutes. Remove from pan and let it rest. Once it has cooled down a bit, slice it into strips of about 0.7 cm.
  • For the dressing mix all the ingredients together and set aside.
  • On a serving dish place the salad and the arugula. Cut the beetroot into thin wedges and slice the spring onion and place them on top of the salad leaves. Drizzle 2/3 of the dressing on the leaves and on top place the meat and add the rest of the dressing.

Potato Salad with Basil and Lemon Dressing

Potato salad with basil and lemon dressing (816 x 612)Since barbecue is associated to gathering during summertime I thought I’d try a potato salad I had not tried before. So when my boyfriend came over to my place a few days ago we made a tête-à-tête barbecue and I made it an occasion to try this recipe out. Coming Continue reading

from the new world, potatoes are such a great addition to our diet and I found out that making a salad out of the spud is not a recent finding, not at all actually… John Gerrard (british herbalist and author, 1545-1612) is said to have noted down one of the first potato salad recipes in 1597 in his The Herball, or generall historie of plantes. According to Arnold Shircliffe (executive chef of Chicago’s Edgewater Beach Hotel during the 1920’s) the potatoes are ‘sometimes boiled and sopped in wine, by others boiled with prunes , and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body’ (source: ).

  • Potato Salad with Basil and Lemon Dressing
  • Recipe for 2
  • Time: 45 min (+ 1 hour resting time)
  • Ingredients:
  • 400g potatoes
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 5-6 freshly chopped basil leaves
  • 1/2  tsp mild mustard
  • Salt and pepper
  • 1 large spring onion (or 2 small ones)
  • (eventually you can add some grated garlic to the dressing)



  • Heat the oven at 200°C.
  • Cut the potatoes in about 2 cm chuncks and boil them in some water with salt. Once they are soft remove the water and one teaspoon of olive oil, salt and pepper. Mix and make sure all potatoes are coated. Place them in the oven and cook for about 30 minutes or until brown. Remove from the oven and let them cool.
  • For the dressing mix together the olive oil, the lemon juice, the mustard, salt, pepper and eventually the grated garlic and the chopped basil leaves.
  • Once the potatoes have cooled down add the dressing, mix and garnish with chopped spring onions.