And for when your basil and cucmbers are ready, my other favourite from the Australian Womens Weekly Series - The Barbeque Cookbook. Not so low-fat though!
New Potato Salad with Basil Dressing
500g small new potatoes
2 tbsp pinenuts
1 sliced cucumber
2 tbsp fresh, chopped basil
Dressing ingredients:
1 cup basil leaves, loosely packed
2 cloves crushed garlic
2 tbsp toasted pinenuts
2 tbsp grated parmesan cheese
1/2 cup mayonnaise
1/4 cup light sour cream
Boil or steam potatoes until tender. Drain, place in salad bowl. Place pinenuts (those for dressing as well) on oven tray, toast in moderate oven for 5-8 minutes. Add the 2 tbsp pinenuts to potatoes with cucumber. Pour dressing over, toss lightly. Sprinkle with basil.
Dressing method:
Combine basil, garlic, toasted pinenuts and parmesan cheese in processor. Process until smooth. Add mayonnaise and sour cream. Process until smooth.
Serves 6
