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New potato & roasted pepper salad

New potato & roasted pepper salad

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A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 15-25 mins
  • Easy
  • 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: per serving
NutrientUnit
kcal517
fat38g
saturates13g
carbs22g
sugars0g
fibre3g
protein23g
salt2.09g
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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

Method

  • STEP 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.

  • STEP 2

    Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

Goes well with

Recipe from Good Food magazine, August 2004

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Overall rating

A star rating of 4.5 out of 5.7 ratings
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