New potato & roasted pepper salad
James Martin's hearty salad is full of flavour and it couldn’t be easier to make - substantial but with a minimum of preparation
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15-25 mins
- Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
- Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.
PER SERVING
517 kcalories, protein 23g, carbohydrate 22g, fat 38 g, saturated fat 13g, fibre 3g, salt 2.09 g
Recipe from Good Food magazine, August 2004.
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http://www.bbcgoodfood.com/recipes/3152/
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Ingredients
- 450g new potatoes , halved
- 6 tbsp olive oil
- juice of ½ lemon
- 1 tbsp wholegrain mustard
- 2 x 150g balls mozzarella , drained and torn
- 180g bag baby leaf spinach
- 200g tub roasted peppers in olive oil, drained and torn
- handful of fresh basil
Search Good Food
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15-25 mins
Ingredients
- 450g new potatoes , halved
- 6 tbsp olive oil
- juice of ½ lemon
- 1 tbsp wholegrain mustard
- 2 x 150g balls mozzarella , drained and torn
- 180g bag baby leaf spinach
- 200g tub roasted peppers in olive oil, drained and torn
- handful of fresh basil
PER SERVING
517 kcalories, protein 23g, carbohydrate 22g, fat 38 g, saturated fat 13g, fibre 3g, salt 2.09 g
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