Warm grilled potato braai salad

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Ingredients

• 1kg small chat potatoes
• 100ml extra virgin olive oil
• 5 spring onions, thinly sliced on an angle
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped flat-leaf parsley leaves
• 2 teaspoons chopped fresh oregano
• 1/2 cup (75g) pitted kalamata olives, halved
• 1 cup (80g) shaved parmesan

Directions

1. Preheat the oven to 190°C.
2. Place the potatoes in a baking dish.
3. Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
4. Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
5. Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
6. Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.

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