•  800g desiree potatoes, thinly sliced
•  1 red onion, sliced
•  olive oil, for brushing
•  1 cup mint leaves
•  1 x 200g bunch rocket (arugula), trimmed

garlic dressing

•  ½ cup (125ml) whole-egg mayonnaise
•  1 clove garlic, crushed
•  1 tablespoon white wine vinegar
•  sea salt and cracked black pepper

  To make the garlic dressing, place mayonnaise, garlic, vinegar, salt and pepper in a bowl and stir to combine. Set aside.

Heat a barbecue or char-grill pan over medium heat. Brush potato with oil and cook for 5–6 minutes each side or until tender. To serve, arrange potato, onion, mint and rocket on a serving plate and drizzle with garlic dressing. Serves 4.