The very best braai side dishes - part 2

We continue with our "Best Braai Dishes" series. This one is another clasic with  a twist.

Herb-roasted baby potatoes and basil pesto salad

INGREDIENTS
600g baby potatoes
1 small handful rosemary leaves, finely chopped
1 small handful thyme leaves
olive oil, to drizzle
salt and freshly ground black pepper, to taste
100g basil pesto + extra, to serve
100g pecan nuts, toasted
salt flakes, to sprinkle
basil leaves, to garnish

INSTRUCTIONS
1.Preheat the oven to 200?C. Boil the baby potatoes in a large pot of salted water over medium-high heat, 15 minutes. Remove from stove and drain the water. Allow to cool down, 5 minutes, then halve some potatoes and leave others whole. Toss the potatoes, finely chopped fresh rosemary, thyme and a drizzle of olive oil together, and season well with Marina Sea Salt.
2.Spread the potato mixture out on a roasting tin and roast in the preheated oven until tender and golden brown, about 30 minutes.
3.Transfer the roasted potatoes to a serving bowl, toss with the basil pesto and fold in the toasted pecan nuts. Sprinkle with Marina Sea Salt and garnish with basil leaves. Serve with extra basil pesto alongside.

Recipe adapted from Food 24.