POTATO SALAD

Food styling, recipes and photography Will Bowman & Jane Lyons

	SWEET AND SOUR ONIONS
	6 small onions, halved
	½ teaspoon salt
	2 tablespoons white wine vinegar
	2 tablespoons olive or neutral oil
	2 tablespoons honey
	GARLIC HERBY POTATOES
	2 tablespoons olive oil
	500g small potatoes
	1 small bulb garlic
	30g butter
	1 cup finely chopped herbs (we used a mix of mint, fennel & parsley)
	FOR THE YOGHURT
	3 cups thick unsweetened yoghurt
	1 tablespoon cracked black pepper
	zest and juice of 1 lemon
	TO SERVE
	¼ cup sage leaves, crisped in hot oil

1.	Heat the oven to 180°C.
2.	Toss onions with salt, vinegar and oil.
3.	Roast for 20-30 minutes, until soft.
4.	Remove from the oven and drizzle with honey then set aside.
5.	When cool enough to handle, separate the onions into petals.
6.	Keep the oven on and turn it up to 200°C to roast the potatoes.
7.	Drizzle the olive oil into a roasting dish and place into the hot oven for 10 minutes to heat up before carefully adding potatoes and garlic to the hot dish.
8.	Roast for 25- 35 minutes or until potatoes are golden and crispy and garlic roasted – check after 15 minutes and remove garlic if it’s soft right through.
9.	Remove the dish from the oven and transfer hot potatoes to a bowl with the butter and herbs.
10.	Squeeze the roasted garlic into the bowl.
11.	Toss to combine the potatoes, butter, herbs and garlic.
12.	Season with salt and pepper.
13.	Mix together yoghurt ingredients and spread onto a platter or plate.
14.	Top with potatoes, onions and sage leaves.