Bring a fresh flavour to your potatoes with this coconut yoghurt. Not only is it great on warm potatoes, but goes well drizzled over roast vegetables or mixed with finely diced cucumber to make a raita to go alongside a curry.
|500 g||New potatoes (Main)|
|¾ cup||Coconut yoghurt (Main)|
|¼ cup||Gherkins, chopped|
|1 tsp||Lemon zest|
|2 Tbsp||Chopped dill|
|2 Tbsp||Chopped chives|
|½ tsp||Salt and freshly ground black pepper|
|1 Tbsp||Oil, or butter|
|4||Beef steaks, 150g (Main)|
|4 servings||Mixed greens, to serve|
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- Boil the potatoes in salted water until tender. While warm, squash a little with a fork just to break the skins.
- For the dressing, combine the yoghurt, oil, gherkins, zest, herbs, salt and pepper. Pour over the slightly warm potatoes and combine.
- To cook the steak, heat the oil or butter in a frying pan to a medium heat. Depending on the thickness of the steak, cook for 4-5 minutes each side. Allow to rest for a few minutes before slicing and placing on the plates. Drizzle over any pan juices. Serve with your favourite green or a salad.