SHASHLIK WITH POTATO SALAD
Serves four
- 1 kg EMH pork shashlik
salad:
- 800 g small new potatoes
- 3–4 tbsp extra virgin olive oil
- a handful of mint, spring onion and dill
- 1–2 tbsp wholegrain mustard
- salt
- freshly ground black pepper
Bring salted water to a boil, add the potatoes and cook until tender, then drain. Finely chop the herbs, place in a bowl, add the mustard and olive oil, and season. Halve the potatoes, add to the dressing, toss and leave to marinate. Grill the shashlik and serve with the potato salad.
