Recipe: Megan Priscott | Photography: Brydie Thompson

Potato and Bean Salad with Lemon and Turmeric Dressing
tuna, fresh seared or from a jar
2 boiled eggs, cut into wedges
12 olives
3 radishes, thinly sliced
12 cherry tomatoes
50g crispy prosciutto

Choose a large platter that you love. Place little bundles of watercress on the platter, and then large spoons of the potato salad next to each bundle.

Add all the other ingredients on the platter and serve with Lemon and Turmeric Dressing and a glass of rosé.

You can use all sorts from the garden: a triage of different tomatoes looks splendid, capsicum, and I love fresh and colourful viola petals. You can use beetroot-cured salmon for this instead of tuna.

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