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.
- 1 kg kipfler potatoes, scrubbed
- 100 gm ash-rolled goat's cheese, coarsely torn
- ½ (firmly packed) cup watercress
- 80 gm (½ cup) roasted almonds, coarsely chopped
- 80 ml (⅓ cup) extra-virgin olive oil
- 2 tbsp honey
- 80 ml (⅓ cup) lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, crushed
- 1Place 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.
- 2Meanwhile, for dressing, combine ingredients in a screw-top jar, season to taste, and shake until combined.
- 3Toss 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.
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