Goat's Cheese and Coriander Potato Salad
A flavour-explosion of a potato salad that is actually so easy you can't quite believe you will get away with it
Servings: 1
Ingredients
- 75 g new potatoes 2.65 oz
- 2 tbsp extra virgin olive oil plus more to serve
- 6 cherry tomatoes
- A log of soft goat's cheese
- 3 sundried tomatoes
- 1 spring onion
- Zest of ½ lemon
- 1 red chilli seeds removed or not, as you wish
- ¼ cup coriander leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Wash the potatoes and chop the larger ones in half. Pop them into a microwavable bowl and blast them in the microwave on high for 2 minutes (if you don't have a microwave, boil them in salted water for 5 minutes until a knife can cut through them without resistance). Once they are hot and steaming, tip them onto a baking tray and toss with olive oil and salt. Roast for 15-20 minutes until they are golden and crispy.
- Meanwhile, prep the other salad ingredients. Chop the cherry tomatoes in half and season with salt. Halve the sundried tomatoes, and thinly slice the spring onion and a few slices of chilli (not too much if you prefer a milder salad!).
- Once the potatoes are crispy, arrange everything on your plate. Start with the potatoes and tomatoes, and top with the sun-dried tomatoes. Break off crumbling pieces of goat’s cheese and arrange as much or as little as you wish on top. Sprinkle with spring onion and chilli slivers, a small handful of coriander leaves and enough lemon zest to cover. Drizzle with olive oil and a little salt and pepper.