New potato & roasted pepper salad

New potato & roasted pepper salad

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(4 ratings)

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Cooking time

Ready in 15-25 mins

Skill level

Easy

Servings

Serves 4

James Martin's hearty salad is full of flavour and it couldn’t be easier to make - substantial but with a minimum of preparation

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
517
protein
23g
carbs
22g
fat
38g
saturates
13g
fibre
3g
sugar
0g
salt
2.09g

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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Method

  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.

Recipe from Good Food magazine, August 2004

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Comments

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jesselbeth's picture
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A simple salad with a great dressing! My dinner guests have a habit of bringing up how good it was. Planning to add avocado next time for a creamier texture addition

eleanormayo's picture
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This was DELICIOUS! I used half the amount of oil suggested in the dressing as 6 tbs seemed extreme and roasted peppers out of a jar. The warm potatoes worked really well and the whole salad was a huge success - one I will certainly do again.

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

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