• Salads
  • Vegetarian


Products: Fruit & Veg potatoes, FLM canola oil, lemons, FLM Olive Oil, FLM garlic crushed, red onion


6-8 medium-sized potatoes
90 ml fresh lemon juice
125 ml hot chicken or vegetable stock
60 ml Canola oil
5 ml sugar
5 ml salt
5 ml finely grated lemon rind
30 ml finely sliced celery (optional)
30 ml finely sliced spring onion
hard-boiled egg slices, for garnish
red onion slices, for garnish (optional)
--Garlic Aioli:
5 ml crushed garlic
1 large egg yolk
10 ml lemon juice
2.5 ml Dijon mustard
60 ml Food Lover’s Extra-Virgin Olive Oil


Boil potatoes in their jackets; peel off skins and slice thinly while still hot.
Mix together the lemon juice, stock, oil, sugar, salt, lemon rind, spring onions and celery if using. Whisk until well combined; pour dressing over potatoes and allow to cool. Do not refrigerate; this will allow flavours to develop.
Just before serving, season with extra salt if required and a sprinkling of freshly ground black pepper. Garnish with egg and onion; serve either with the aioli drizzled over or separately alongside.
--Garlic Aioli
Crush garlic into a smooth paste.
Whisk together egg yolk, lemon juice and mustard.
Slowly drizzle in the olive oil, whisking all the time, so mixture does not separate. If it looks like separating, stop adding oil and whisk to emulsify ingredients more, then resume adding oil drop by drop. Once all oil added, whisk in garlic paste.
Season with salt and pepper to taste. Set aside in fridge until required.
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