This classic combination works every time and never ceases to please. It makes for a light and healthy spring lunch that is very easy to throw together.
Preheat oven to 200c/400F/gas mark 6
Preheat grill to High
Prep Time: 20 minutes
Cooking Time: 25 minutes
Gluten Free, Wheat Free, Vegetarian
- 2 yellow peppers, deseeded and cut into bite-size pieces
- 360g baby new potatoes
- 2 tablespoons water
- 2 tablespoons balsamic vinegar
- 160g lamb’s lettuce or baby spinach leaves
- 1 small cucumber
- 200g sun-dried tomatoes in oil, drained
- 20g pine nuts
- 120g Golden Cross goat’s cheese, cut into 4 rounds
- Edible flowers, to garnish (optional)
Spread the pepper pieces in a single layer in a non-stick ovenproof dish. Roast in the oven for 15–20 minutes until the peppers are soft. Remove from the oven and leave to cool.
- Meanwhile, cook the potatoes in a pan of boiling water for 10–12 minutes until tender. Drain and, when cool enough to handle, slice each potato into three pieces.
- While the potatoes are cooking, mix the water and vinegar together to make a dressing. Pour into a small jug or bowl and set aside.
- Halve the cucumber lengthways, scoop out the seeds and slice into crescent-shaped pieces. Place the lamb’s lettuce, cucumber, sliced warm potatoes and roasted peppers in a large bowl and toss together.
- Preheat the grill to high.
- Spoon the salad into a large serving bowl.
- Top with the sun-dried tomatoes and sprinkle over the pine nuts.
- Place the goat’s cheese rounds on a non-stick baking sheet and grill for 1 minute until golden and beginning to melt.
Remove from the grill and place on top of the salad. Sprinkle with the flowers, if using, and serve with the dressing on the side.
Eating potatoes with their skin on increases their fibre content, which in turn helps to slow down the release of the carbohydrate’s sugar into the bloodstream.
Recipe and photo taken from The Pure Package: The DIET for Food Lovers, Jennifer Irvine, available from all leading retailers and from Amazon