A bright, tangy spin on a favourite, with creaminess from goat’s cheese and crunch from roasted almonds. A light meal in its own right, or perfect with pan-fried chicken and a squeeze of lemon.
Ingredients
Honey-mustard dressing
Method
1.Place potatoes in a large saucepan of cold, salted water and bring to the boil. Reduce heat to medium and simmer until tender when pierced with a knife (15 minutes). Drain. When cool enough to handle, halve lengthways and peel away any skin that comes off easily.
2.Meanwhile, for dressing, combine ingredients in a screw-top jar, season to taste, and shake until combined.
3.Toss three-quarters of the dressing through potatoes. Transfer potatoes to a serving platter, add goat’s cheese, watercress, pea shoots and almonds and toss to combine. Drizzle with remaining dressing, season to taste and serve.
