Transport yourself to Southern Italy with these two wholesome sides. Roasted baby new potatoes are slathered with sour cream, chopped chives and fresh tarragon. For the burrata, cherry tomatoes are roasted in the oven until deliciously sticky and then combined with olive oil, balsamic vinegar and torn fresh basil leaves.
INGREDIENTS (Serves 8)
1kg baby new potatoes, halved if large
1 tbsp olive oil
sprinkle of salt
150ml soured cream
1 tbsp Dijon mustard
½ pack tarragon, chopped
1/2 pack chives, chopped
½ small pack parsley, chopped
zest and juice ½ lemon
1 tbsp small capers, rinsed and chopped small
Heat oven to 220C/200C fan/gas 7.
Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 10 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.