500g Jersey Royals
20g fresh dill
Half a lemon
1 garlic rose
100ml vegan mayonnaise
1 red onion
Coldpressed rapeseed oil
Wash and slice potatoes into quarters. Par boil until soft.
Place potatoes on a roasting tray and sprinkle with oil and sea salt.
Place in a pre-heated oven at 180’C for 15-20 minutes. Once cooked, leave to cool and refrigerate.
Slice the top off the whole garlic rose and place the rose in a small ceramic bowl.
Sprinkle with oil and sea salt and bake in oven at 180’C for 20 minutes. Once cooled, squeeze out the garlic paste and set aside.
Peel and slice the red onion into thin slices and slice the gherkin into thin strips.
Pick the fresh dill down.
Add vegan mayonnaise to a bowl and mix in the juice from half the lemon, dill, crushed black pepper and roasted garlic paste, combining thoroughly.
In a bowl, combine the potatoes, gherkin, red onion and dressing until coated.
Place in a serving bowl and serve cold.