Goat's milk cheese salad with roast peppers and new potato

Recipe from: 9/2/1998 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 300
    g
    baby potatoes, parboiled and halved
  • 150
    g
    mixed lettuce leaves
  • 1
    avocado, peeled, stoned and sliced into thin wedges
  • 3
    spring onions, sliced diagonally into thick strips
  • 1
    yellow sweet pepper, roasted and cut into thin strips
  • 150
    g
    goat's milk cheese or feta cheese
  • VINAIGRETTE
  • 15
    ml
    wholegrain mustard
  • 1
    clove garlic, crushed
  • 30
    ml
    red wine vinegar
  • 90
    ml
    extra-virgin olive oil
  • salt and milled pepper
 

Method

 
Heat olive oil in a small pan and fry potatoes quickly until lightly coloured and cooked through. Remove and keep warm. VINAIGRETTE: Mix together all ingredients and refrigerate until required. Just before serving, place salad leaves in a mixing bowl and dress with vinaigrette. Divide between 4 plates. Arrange avocado, spring onions and sweet pepper on lettuce. Place rounds of goat's milk cheese or feta on a baking sheet and grill until lightly coloured. Divide cheese between plates and add warm potatoes. Serve salad with toasted baguettes spread with olive tapenade.
 

Read more on: starch  |  roast  |  grill
 

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