BBQ

• Tomato pesto potato rosettes

• Portions : 2
• Cooking time : 5 to 10 min
• Preparation : 10 min

Ingredients

• 2 x 150 g (approx. ¼ lb.) potatoes
• 5 ml (1 tsp.) olive oil
• 15 ml (1 tbsp.) tomato pesto
• Salt to taste
• 500 ml (2 cups) mixed green salad
• 20 ml (4 tsp.) tarragon vinaigrette

Preparation

Preheat the barbecue.

Wash potatoes and cut into 5 mm (environ 1 inch) slices, either with a knife or a mandolin.

Mix oil and pesto, then add potato slices and coat well.

Reduce heat to medium. Cook potato slices 3 to 4 minutes on each side. Salt to taste.

Arrange in a rosette on plate and put 250 ml (1 cup) of salad, already tossed with the tarragon dressing, in the middle of each portion.

Note: This dish can be served as a starter, a main course, or as a side dish with grilled food.