Name: Goat's milk cheese salad with roast peppers and new potato
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml fresh chillies 573; 300.00 g baby potatoes parboiled, halved; 150.00 g lettuce; 1.00 avocado wedges; 3.00 spring onions thickly sliced on the diagonal; 1.00 yellow pepper roasted, strips; 150.00 g goat's milk cheese or feta cheese; 15.00 ml wholegrain mustard; 1.00 garlic cloves, crushed; 30.00 ml vinegar red wine; 90.00 ml olive oil extra virgin; salt and freshly ground black pepper

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Ingredients (12)

30.00 ml	fresh chillies — 573
300.00 g	baby potatoes — parboiled, halved
150.00 g	lettuce
1.00	avocado — wedges
3.00	spring onions — thickly sliced on the diagonal
1.00	yellow pepper — roasted, strips
150.00 g	goat's milk cheese — or feta cheese

VINAIGRETTE

15.00 ml	wholegrain mustard
1.00	garlic — cloves, crushed
30.00 ml	vinegar — red wine
90.00 ml	olive oil — extra virgin
	salt and freshly ground black pepper

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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.