Chimichurri Potato Salad

Wash the potatoes, then cut into quarters and place in a large pot of salted water. Bring to the boil, then reduce heat and simmer for 15-20 minutes, until potatoes are cooked through and easily pierced with a knife. Drain and set aside.

While the potatoes are boiling, make the chimichurri. Remove the roots from the coriander, then very finely chop the stems and leaves of the parsley and coriander. Use your best chef knife skills here! Place the chopped herbs in large mixing bowl. Finely chop or mince the garlic and add to the bowl. Zest and juice the lemon into the bowl along with the chilli flakes, salt, pepper, a good splash of the caper brine and 2 tbsp of the olive oil. Stir to combine.

In a large frypan over medium heat, add the cumin seeds and dry fry for 1 minute until fragrant. Tip the cumin seeds into the chimichurri bowl, then return the frypan to the heat.

Add 2 tablespoons of olive oil to the hot fry pan and fry the capers for a few minutes until they're a little crispy. Remove capers from the pan with a spoon and set aside.

Add the remaining 2 tbsp of olive oil, then add the potatoes to the pan so they are in one layer. Fry for 3-5 minutes on each side until crispy and golden. You may need to do this in two batches, depending on the size of your frypan. Push the potatoes down with the back of a spoon so they crack a little. Once golden and crispy, transfer the potatoes to the large bowl with the chimichurri and continue with any remaining potatoes.

Once all the potatoes have been fried, stir them through the chimichurri to coat well. Taste and adjust seasoning if needed. Transfer to a serving platter, and dress with fried capers and crumbled goats cheese. Serve.