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Herb fondant potatoes with roast portobellos, herb and almond pesto and marinated courgette salad

Name: Herb fondant potatoes with roast portobellos, herb and almond pesto and marinated courgette salad
Yield: 2
Ingredients: 400 g Agria potatoes, scrubbed and sliced into 1cm-thick rounds (Main); 1 cup Stock, vegetable or chicken; 1 sprig Fresh thyme, or rosemary; 1 Tbsp Butter; 6 large Portobello mushrooms, stalks removed (Main); 1 ½ Tbsp Balsamic vinegar; 1 ½ tsp Liquid honey; 1 ½ Tbsp Olive oil; 1 ½ Tbsp Fresh thyme, chopped; 2 cloves Garlic, crushed; 4 Tbsp Extra virgin olive oil; ½ cup Fresh mixed herbs, such as parsley, basil, mint, coriander, finely chopped; 1 clove Garlic, small, crushed; 1 tsp Capers, finely chopped; 2 Tbsp Almond flakes, finely chopped; 1 Lemon, freshly zested; 1 medium Courgette, coarsely grated; ½ clove Garlic, minced; 2 Tbsp Flat leaf (Italian) parsley, chopped; 1 Lemon, freshly juiced; 1 Tbsp Extra virgin olive oil; 2 servings Rocket leaves, optional

for 2 people

Tamara West

Nadia Lim

Food writer and author

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These fondant potatoes are so incredibly good, I’m sure they will become your new favourite way to cook potatoes — they are cooked in stock and herbs, which absorbs into them, making them packed with flavour. This is one very delicious vegetarian dish, that uses bunches of fresh herbs.