FAST

Goat’s cheese and potato salad

SERVES 4

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
11/2 (firmly packed) snow pea shoots (or extra watercress)
80 gm (1/2 cup) roasted almonds, coarsely chopped

HONEY-MUSTARD DRESSING

80 ml (1/3 cup) extra-virgin olive oil
2 tbsp honey
80 ml (1/3 cup) lemon juice
1 tsp Dijon mustard
1 small garlic clove, crushed

1 Place 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.

Meanwhile, for dressing,