New potato & roasted pepper salad

Recipe uploaded by

James Martin

2 ratings

Recipe by James Martin

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1. 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.
2. 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

'The contrast between crunchy leaves and soft cheese and peppers was good. I would make this again for its ease and speed.'

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• Karolinageegee

  01 August 2008

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• Natalya

  18 June 2009

  Natalya rated and commented on this recipe

  

  I used piquante roasted peppers which gave the salad a kick but it's really nice without it too!

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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

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Serves 4

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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

PER SERVING

517 kcalories, protein 23g, carbohydrate 22g, fat 38 g, saturated fat 13g, fibre 3g, salt 2.09 g

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