Goats cheese and potato saladby Elaine Johnson |
| Preperation time: 5 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 250g goats cheese; 650g baby new potatos, cooked and left to cool; 250g green beans, trimmed and halved; 150g frozen peas; 6 radishes, sliced; 1 red onion, sliced; 1 tbsp chopped mint; 1/2 tsp Dijon mustard; 1 tsp honey; 1 tsp cider vinegar; 3 tbsp olive oil. |
| Recipe Method |
| In a pan of boiling water cook the beans and
peas for 5 mins. Drain and rinse under cold water. In a bowl add the honey, vinegar, mustard and olive oil and whisk together. Cut the cold cooked potatoes into bitesized pieces. Put into a large bowl along with the radishes, mint, beans, peas, onion and dressing mixture. Mix everything through. Crumble the goats cheese on top of the salad and serve. |
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