Grilled Potatoes with Rosemary and Salad

Rinse potatoes and boil for about 25 minutes in salted water. Drain, cool, halve and brush with olive oil.

While potatoes are cooking, rinse lettuce leaves, pat dry well and tear into bite-sized pieces.

Peel onion and slice into thin rings. Rinse and slice tomatoes. Mix with onion and lettuce.

Whisk oil, vinegar, salt and pepper together. Toss with salad.

Rinse rosemary, shake dry and finely chop leaves.

Combine rosemary with sea salt and pepper and firmly press the cut surface of the potatoes in the mixture. Grill on both sides for about 6 minutes.