Macadamian dill Braai Potato Salad

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Ingredients

• 1kg kipfler potatoes, scrubbed
• 1/3 cup (80ml) extra virgin olive oil
• 1 cup (70g) sourdough breadcrumbs
• Finely grated zest of 1 lemon
• 6 slices round pancetta
• 2 cups watercress, leaves picked

MACADAMIA AND DILL PESTO

• ½ cup (75g) toasted macadamias
• 1 bunch dill, fronds picked
• 1 bunch flat-leaf parsley, leaves picked
• 1/3 cup (25g) finely grated parmesan
• Finely grated zest and juice of 1 lemon
• ½ cup (125ml) extra virgin olive oil
• 1 garlic clove, crushed

Directions

1. For the macadamia and dill pesto, whiz all ingredients in a food processor. Season and chill.
2. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and refresh. Cut into large pieces and place in a bowl.
3. Heat oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes or until crisp.
4. Remove from heat. Add lemon zest and freshly ground black pepper.
5. Place pancetta in a non-stick frypan over medium heat and cook, turning once, for 6-7 minutes or until crisp. Cool, then roughly crumble.
6. Add pesto to potato and toss to coat. Transfer to a serving bowl and scatter with breadcrumbs, pancetta and watercress.