INGREDIENTS:

· 750g baby potatoes
· 1 red onion, thinly sliced, in the length, stir-fry style
· 250ml Lancewood Crème Fraîche
· 15ml lemon juice
· 30ml chopped parsley
· 30ml chopped chives
· 250g Lancewood, Chunky Cottage Cheese
· salt & ground black pepper
· 1 bag rocket or baby spinach

METHOD:

Cook potatoes in salted water until just tender, drain. Toss potatoes with onion, Crème Fraîche, lemon juice, parsley, chives and Chunky Cottage Cheese. Season with salt & pepper.
Arrange the rocket or baby spinach leaves on individual plates or one large salad platter. Spoon the potatoes onto the rocket leaves. 
Serve warm.
The rocket leaves may be tossed into the salad with the warm potatoes. A snipped peppadew or sun-dried tomato in olive oil can be added.

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