Maple Syrup Glazed New Potato Salad

This salad is great to serve at a braai or barbecue with steak, chops, or boereworse.

Ingredients:
4 slices of pancetta or streaky bacon.
400g new potatoes.
8 pearl onions or pickling onions.
2 cloves of garlic chopped.
4 sprigs fresh thyme.
15ml olive oil.
25g unsalted butter.
45ml maple syrup.


Method:
Preheat the oven to 220C/425F/Gas 7.
Lay the pancetta slices onto a baking tray and place another baking tray on top.
Bake for 10-12 minutes, or until the pancetta is crisp and golden-brown.
Set the pancetta aside until completely cool, still sandwiched between the trays to keep the pancetta flat.
Cook the potatoes in a saucepan of boiling water for 15-20 minutes, or until just tender.
Drain the potatoes, place them into cold water to stop the cooking process and set aside.
Place a piece of aluminium foil on a baking tray and place the potatoes, onions and garlic in the centre of the foil.
Drizzle over 1 tablespoon of the olive oil and the maple syrup, dot the butter over the onions and potatoes, sprinkle over the thyme leaves and season with salt and freshly ground black pepper.
Fold the tin foil over to make a parcel and seal all around the edges.
Bake the parcel for 15 minutes, or until the onions are soft and glazed.
Remove from the oven and set aside to cool slightly.
Transfer the contents of the tinfoil parcel to a salad bowl, drizzling any caramel over the top.
Break the pancetta or bacon into crispy bits and sprinkle over the salad.
Serve warm.