- 450g new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp wholegrain mustard
- 2 x 150g balls mozzarella, drained and torn
- 180g bag baby leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g tub roasted peppers in olive oil, drained and torn
- handful of fresh basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.