Ingredients
| 500 g | Courgettes |
| 1 | Onion |
| 1 clove | Garlic |
| ¼ cup | Salt |
| 1 tsp | Yellow mustard seeds |
| 2 tsp | Fresh dill |
| 1 cup | Cider vinegar |
| ¼ cup | Caster sugar |
| 16 | Potatoes, urenika (Main) |
| 4 cups | Wood sorrel, or baby spinach leaves (Main) |
| 2 Tbsp | Creme fraiche |
| 1 to serve | Pickle, (bread and butter) |
Directions
- Finely slice the courgettes and the onion. Finely slice the garlic and add. Toss with the salt then cover with water and leave for 1 hour.
- Drain then add the mustard seeds, dill, vinegar and sugar. Gently simmer for 30 minutes then pack into sterilised jars.
- Preheat oven to 200C. Halve the potatoes. Toss the potatoes with salt and pepper and put into a roasting dish.
- Cook for 30 minutes or until tender.
- Arrange the salad with sorrel or spinach leaves, roasted potatoes, a drizzle of creme fraiche and a generous helping of bread and butter pickles.