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Potato & pea salad with goat's cheese dressing
Potato & pea salad with goat's cheese dressing
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Ingredients:
  • 18 (about 1kg) chat (small coliban) potatoes
  • 300g eschalots, peeled
  • 550g fresh peas, shelled
  • 150g goat's cheese
  • 125.00 ml fresh mint leaves, finely shredded
  • 40.00 gm water
  • 20.00 ml red wine vinegar
  • 100g baby spinach leaves, trimmed, washed, dried
Instructions:
  • Preheat the oven to 180°C. Combine potatoes and 1 tablespoon of oil in a large roasting pan. Roast for 15 minutes. Then add eschalots and continue cooking for 1 hour until the potatoes are crispy and tender. Let it cool before serving.
  • In a medium saucepan, boil salted water over high heat. Add peas and cook uncovered for 5 minutes until tender. Drain, rinse under cold water until cool, then drain again.
  • Combine the remaining oil, goat's cheese, mint, water, and vinegar in a food processor. Blend until smooth. Season with salt and pepper to taste.
  • Combine the potatoes, eschalots, peas, and baby spinach in a large airtight container. Mix in the goat's cheese mixture gently. Season with salt and pepper to taste.

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