Ingredients:
FOR SAUCE:
70 g mixed fresh green herbs (we use parsley, mint, cilantro and chives)
1 ½ tablespoon white miso
1 lemon, juice only
125ML extra virgin olive oil
1 tablespoon of apple cider vinegar
1 small clove of garlic
½ teaspoon Dijon mustard
2 teaspoons capers
Freshly ground black pepper
FOR SALAD
500 g baby fresh potatoes
1 lemon, peel only
1 tablespoon capers
2 tablespoons chives, roughly chopped
A handful of pea shoots
Preparation:
To make the sauce, put all the ingredients in a blender and blend to the consistency of salsa verde or smooth pesto, loosening it up if necessary by adding a little more olive oil or a little water. Taste to check the seasoning, adjust if necessary and set aside.
Bring a pot of salted water to the boil and add the new potatoes. Cook gently for 12-15 minutes until tender. Drain and transfer to a large bowl.
Pour half of the sauce over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and mix well to coat the potatoes well. Let cool to room temperature, thread the pea shoots through the potatoes and serve.
Bon appetit.