Food: This week Kokako's head chef Rohan Horner has whipped up a mouth-watering take on the traditional potato salad with the delicious addition of giant butter beans, nuts, eggs, radish and watercress aioli. The ideal summer picnic dish. Enjoy!
Method: 1. Bring potatoes up to a simmer from cold water and cook for 15-20 minutes until soft. Drain and allow to cool before cutting into quarters 2. Drop eggs into boiling water and cook for seven minutes, then run under cold water for one minute before peeling. 3. Prepare the rest of the ingredients ready for plating.
Watercress aioli: 100g watercress 150ml good quality aioli 30ml red wine vinegar (we recommend Forum Cab Savignon Red Wine from Sabato) Salt and pepper
Method: 1. Blanch watercress in boiling salted water for 3 seconds then plunge into ice-cold water. 2. Squeeze excess water from watercress and blend to a puree in a blender 3. Fold puree through aioli. With vinegar and season well.
Plating instructions: 1. Heat potatoes, butter beans and olives till warm and season 2. Distribute the above ingredients between four plates 3. Drizzle over ingredients with watercress aioli. 4. Place quartered egg over the salad. 5. Scatter the remaining ingredients over the plate. 6. Finish with a generous grind of pepper.
