Roast urenika with sorrel and creme fraiche

Viva 2/3/2011

Amanda Laird

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Serves 4

500 g	Courgettes
1	Onion
1 clove	Garlic
¼ cup	Salt
1 tsp	Yellow mustard seeds
2 tsp	Fresh dill
1 cup	Cider vinegar
¼ cup	Caster sugar
16	Potatoes, urenika
4 cups	Wood sorrel, or baby spinach leaves
2 tbsp	Creme fraiche
1 to serve	Pickle, (bread and butter)

Finely slice the courgettes and the onion. Finely slice the garlic and add. Toss with the salt then cover with water and leave for 1 hour.
Drain then add the mustard seeds, dill, vinegar and sugar. Gently simmer for 30 minutes then pack into sterilised jars.
Preheat oven to 200 degC. Halve the potatoes. Toss the potatoes with salt and pepper and put into a roasting dish.
Cook for 30 minutes or until tender.
Arrange the salad with sorrel or spinach leaves, roasted potatoes, a drizzle of creme fraiche and a generous helping of bread and butter pickles.