|500 g||baby potatoes — parboiled|
|fresh chillies — 573|
|1 tsp||smoked paprika|
|sea salt and freshly ground black pepper|
|2||sweetcorn — on the cob|
|300 g||green beans — fine, blanched|
|100 g||baby spinach|
|100 g||goat's milk cheese — sliced|
|50 g||pesto — basil|
Halve the parboiled potatoes and toss with olive oil and paprika.
Heat a griddle pan; cook potatoes until soft. Remove, set aside; season.Griddle the corn until charred and cooked. Slice into rounds, toss with beans, baby spinach and goat’s cheese. Add the potatoes.
For the dressing
Whisk together all the ingredients.
Serve salad drizzled with dressing.
Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.