Jersey benne, tomato and bocconcini salad
( SERVES 6 )
- Boil the potatoes for about 15 minutes or until cooked. Drain and return them to the saucepan. Season.
- Meanwhile, whisk the buttermilk, olive oil, lemon juice and maple syrup together. Pour over the warm potatoes.
- Add the bocconcini and cherry tomatoes. Cool. Add the basil. Mix carefully and season well. Refrigerate for 1 hour before serving.