- 500g potatoes
- 1 garlic clove
- 1 tbsp wholegrain mustard
- 2 celery sticks
- A bunch of spring onions
- 50g lamb's lettuce
- ½ x 150g perl las cheese
- Sea salt
- Freshly ground pepper
- 3 tbsp oil
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop into bite-sized chunks. Tip the potatoes into a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 30 mins, turning halfway, till golden and tender.
- 2.
Meanwhile, make the salad dressing. Peel and crush or finely grate the garlic and slide it into a bowl. Spoon in 1 tbsp wholegrain mustard. Sprinkle in a little salt and pepper and whisk in 1 tbsp oil till everything is well combined. Set aside.
- 3.
Trim the dry ends from the celery sticks. Slice the celery thinly, on the angle. Trim the roots off the spring onions.
- 4.
Pour 1 tbsp oil into a heavy frying pan or griddle pan and warm to a high heat. When the pan is smoking hot, add the spring onions. Fry for 3-4 mins, turning once or twice, till lightly charred on all sides. Lift the spring onions out onto a chopping board, cool slightly, then cut into bite-sized pieces.
- 5.
When the potatoes are cooked, transfer to a salad bowl or platter. Arrange the chopped celery, charred spring onions and lamb’s lettuce over the top. Spoon over the dressing and toss together.
- 6.
Divide the salad between a couple of plates and finish with crumbles of the Perl Las cheese.
- Tip
Souper Cheese!
Try crumbling your remaining perl las cheese over blended root vegetable-based soup to give it a creamy kick and bring everything to life.
