This recipe is one which is entirely the product of my mind, to satisfy those creative urges that hit one, in the quest to give something boring, a brand new image. Here, I gave the same-old roasted potatoes a #gourmetised twist. Do try it out, I have given some variations as well below.
SERVES 6
INGREDIENTS
Salad:
½ kg baby potatoes parboiled
¼ kg cherry tomatoes
6-7 cloves sliced garlic
¼ cup pesto sauce
Chilli flakes to taste
Salt and pepper to taste
2-3 tbsp olive oil
Curd:
¼ cup hung curd
Salt
Gremolata:
Zest of 1 lemon
Juice of 1 lemon
¼ cup dill leaves minced
3-4 cloves garlic minced
½ tsp chilli flakes
Pinch of salt
METHOD
Mix all the 'Veggies' ingredients and spread them on a baking tray and roast in the oven for 30-35 min at 200°c or until the potatoes crisp up.
Meanwhile prepare the curd topping by mixing the hung curd with salt.
Mix all the ingredients for the gremolata.
Once the vegetables are done, arrange in a bowl, put blobs of the curd randomly, then top with the gremolata and serve.
Traditionally parsley leaves are used in the gremolata. This is an Italian condiment often used to top dishes like pastas with creamy sauces or roasted veggies. It lends a freshness to the dish with its lemony flavours and fresh herbs. I gave it a twist here by using dill and chilli flakes.
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