Spiced smoky barbecued chicken
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Minted potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg small new potato
- 1 garlic clovecrushed
- 200ml natural yogurt
- 1 tsp white wine vinegar
- 1 tsp caster sugar
- 3 spring onionsfinely sliced
- large handful mintleaves, roughly torn
Nutrition: per serving
- kcal140
- fat1g
- saturates0g
- carbs30g
- sugars5g
- fibre2g
- protein5g
- salt0.11glow
Method
step 1
Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
step 2
To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.
