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Chips and salad

Lunch | Australian

Prep time: 25 minutesCook time: 45 minutesServings: 4

Chips and salad

Ingredients

  • 4 Kestrel potatoes*
  • 2 tbsp white vinegar
  • sea salt, to season
  • ½ cup (140g) Greek yoghurt
  • 1 cup fresh herbs, firmly packed (tarragon, dill, mint, parsley, coriander)
  • 1 bunch chives, chopped
  • juice of 2 lemons
  • 2 cloves garlic, crushed
  • 1 tbsp baby capers, drained
  • 1 avocado, flesh quartered
  • 1 tbsp olive oil
  • 250g mixed baby tomatoes, halved
  • 250g baby cucumbers, chopped
  • ½ red onion, finely sliced
  • 200g fire roasted capsicum, sliced
  • ½ cup each of mint, parsley and coriander
  • oil for deep frying (vegetable, canola, or other neutral oil)

Directions

  1. Slice potatoes using a crinkle cutter to 5mm thick. Place in a bowl of cold water and soak for 10 minutes.
  2. Drain potatoes and transfer to a large saucepan of salted cold water and the vinegar (it should be around 2 litres of water).
  3. Bring to a boil over high heat, cook for 6-8 minutes, until just tender.
  4. Drain and cool on a wire rack over a tray, then transfer to the fridge to chill.
  5. Combine the yoghurt, mixed herbs, half the chives, lemon juice, garlic, capers, avocado and oil in a blender.
  6. Puree until smooth, season with salt and pepper.
  7. Combine the tomatoes, cucumber, onion, capsicum and herbs in a large bowl.
  8. Heat the oil in a deep saucepan to 200°C (390°F).
  9. Deep fry potatoes in batches for 3-4 minutes, until golden and crisp. Drain on a wire rack and season with salt.
  10. Drizzle the salad with the dressing and top with the chips. Toss until well combined then serve immediately.