New potato & roasted pepper salad
- James Martin
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Serves 4
Easy
Total time: 25 mins
Ready in 15-25 mins
A star rating of 4.5 out of 5.7 ratingsRate
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James Martin's hearty salad is full of flavour and it couldn’t be easier to make - substantial but with a minimum of preparation
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
- kcal517
- fat38g
- saturates13g
- carbs22g
- sugars0g
- fibre3g
- protein23g
- salt2.09g
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Method
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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.
Recipe from Good Food magazine, August 2004
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A star rating of 4.5 out of 5.7 ratings
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