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)