for 4 person

Potatoes

800 g	waxy potatoes, cut lengthways into slices approx. 1 cm thick
	salted water, boiling
1 tbsp	olive oil
½ tsp	sea salt

Pesto

½ bunch	basil, roughly chopped
½ bunch	flat-leaf parsley, roughly chopped
1	garlic clove
20 g	pine nuts, roasted
3 tbsp	lemon juice
½ dl	olive oil
½ tsp	salt

To serve

1 parcel	burrata piccola (approx. 200 g)
½ bunch	basil, leaves torn off
½ bunch	flat-leaf parsley, leaves torn off
20 g	pine nuts, roasted

How it's done

Potatoes

Cook the potatoes in boiling water for approx. 15 mins. until just soft. Drain the potatoes, mix with the oil and salt in a bowl.

Charcoal/gas/electric grill

With the lid down, grill the potatoes over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Serve the potatoes on a platter.

Pesto

Puree the basil, parsley, garlic and pine nuts with the lemon juice. Whisk in the oil, season with salt.

To serve

Arrange the burrata on top of the potatoes, drizzle the pesto over the top, garnish with the herbs and pine nuts.

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