Potatoes with tomato basil salad

Ingredients (serves 4):
12 new potatoes, washed and scrubbed
6 small sprigs thyme (or herb of your choice)
1 bulb garlic, skinned and cut into thin slivers
4 tbsp Extra Virgin olive oil
Sea salt flakes
1 punnet large cherry tomatoes, washed and halved
1 packet (about 300g) fresh mozzarella cheese
1 small bunch mint leaves
2 large sprigs fresh basil leaves
2 tbsp Extra Virgin olive oil
Salt and pepper to taste

Method:
1. Slice new potatoes across the diagonal several times, taking care not to cut through.
2. Boil potatoes in water till cooked. Drain well and marinate potatoes in 4 tbsp of Extra Virgin olive oil, chopped herbs, garlic and a sprinkle of salt.
3. Heat a non-stick frying pan and sear potatoes quickly over medium heat to crisp the skin. Lower heat and gently brown the potatoes to a uniform golden colour.
4. While potatoes cook, cut basil and mint into thin strips and add to the 2 tbsp of Extra Virgin olive oil. Add salt and pepper to taste.
5. Cut mozzarella into large cubes and set aside.
6. Put a non-stick frying pan on heat and pour in basil and oil mixture. As pan heats up, quickly add halved tomatoes and stir fry rapidly till tomatoes are heated through.
7. Place seared baby potatoes on plates and spoon tomato mixture on the side, top immediately with mozzarella cubes so the residual heat from the tomatoes melts the cheese.

Tips:
1. Use baby jacket potatoes if possible.
2. WhetherFresh herbs should be used sparingly

Recipe source: Today newspaper