Aubergine Pesto Dip with Roasted New Potatoes

Serves 6. Preparation 35mins

Ingredients

1 x jar Sacla' Char-Grilled Aubergine Pesto
100g half fat creme fraiche
100g half fat mayonnaise
30 small new potatoes
rock salt
150ml olive oil
30 long wooden bbq skewers
1 large bunch of fresh herbs such as basil, parsley or coriander

Method

Preheat the oven to 190°C, Gas Mark 5
Pour the olive oil into a large roasting tin, and heat in the oven for seven to eight minutes.
Place the new potatoes in unsalted water, bring to the boil and leave to simmer for six to seven minutes, then drain.
Toss the potatoes in the hot oil until they are well coated. Season with rock salt and roast for about 35-40 minutes or until golden brown and tender.
Mix the Sacla' Char-Grilled Aubergine Pesto, mayonnaise and creme fraiche together, season and spoon into a small serving dish. Cover and keep chilled.
When the potatoes are golden brown, remove from the oven and place them onto kitchen paper to absorb any extra oil.
Place the aubergine pesto dip in the middle of a large serving platter, pierce each potato with a wooden skewer and arrange around the dip. Garnish the serving platter with a bunch of herbs.