oiled new potatoes coated in melted butter and mint smell like summer in with my parents in Wiltshire and takes me straight back! Delicious served alone with salt and pepper but this recipe all started as I wanted to showcase an amazing ash rolled goats cheese I got in a cheese hamper for my Birthday! It may well be the best I’ve ever had. If you’re interested to try, I used this cheese ‘Dorsten’ from Paxton & Whitfield.
I served the salad with a Friday night steak and a glass of red.
- About 8-10 new potatoes
- 1/2 small red onion, diced finely
- 10g (or a large handful) each of coriander, flat leaf parsley and mint (leave picked)
- 1 lemon
- 1 bag rocket leaves
- 200g sugar snap peas
- 100g green beans
- 80-100g goats cheese of choice (Link to the one we used above).
- 1 knob butter
- Boil the new potatoes for about 10-12 minutes until just cooked and soft when pierced with a knife. Drain and add the knob of butter and a good pinch of flaky salt and fresh cracked pepper.
- Boil the green beans and sugar snaps for 1-2 minutes before draining and keeping warm in a pan.
- Get yourself a large serving dish and add the finely chopped red onion and the zest of the lemon.
- Finely chop all the soft herbs and add to the serving bowl with the rocket leaves. Toss together.
- Add the warm beans and potatoes (with their buttery juices) and toss to combine.
- Squeeze over the juice of half the lemon and a little drizzle of your best extra virgin olive oil and toss to combine.
- Finely, dice or crumble your chosen goats cheese over the salad and mix lightly through.
Serve! I served mine simply with a grilled steak but this simple side would be perfect for some grilled salmon, cod, chicken or anything you fancy!