Serves 2
baby potatoes 500g, washed, scrubbed clean and halved
baby onions 250g, peeled and cleaned
walnuts 1/2 cup, roughly chopped
butter 25g
brown sugar 4 tsp (try Tate & Lyle available at gourmet stores)
spring onions 2, finely chopped
raisins 2 tbsp, soaked in water
lime 1, juiced
parsley a handful, chopped
salt and pepper to season
goat’s cheese 50g, crumbled
Boil the potatoes in salted water for about 10 minutes. Remove with a slotted spoon. In the same water boil the baby onions for about 10 minutes, drain and keep aside.
In a non-stick pan, toast the walnuts over medium heat and keep aside. In the same pan, heat the butter, add the brown sugar, and when it becomes dark in colour, toss in the potatoes and the onions. Remove from heat.
In a bowl, mix the potatoes, baby onions, spring onions, walnuts and raisins. Drizzle with lime juice and chopped parsley and mix again. Season with salt and pepper. Garnish with crumbled goat cheese and serve.