Potato and Pea Salad with Charred Lemon Dressing
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Potato and Pea Salad with Charred Lemon Dressing
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins
Ingredients
1 lemon, halved
½ cup Squeaky Gate extra virgin olive oil
1 tsp Coles Dijon mustard
1 tbsp Coles honey
Coles black pepper
Coles sea salt
2 cups frozen peas, soaked in hot water to defrost
1 head fennel, shaved thinly
100 g Coles Greek feta
1 bunch of mint, leaves picked
1 bag baby spinach leaves
¼ cup pumpkin seeds, roasted
2 kg Coles carisma potatoes
Method
On a griddle pan or BBQ, place the lemon halves cut side down and cook until charred all over.
Peel and dice the potatoes and boil them in a pot until they are slightly soft. Set them aside in hot water to keep warm.
In a mixing bowl, add the olive oil, mustard, honey, a pinch of black pepper, and a pinch of salt. Squeeze the juice from the charred lemons into the bowl. Whisk together until combined to create the dressing.
In a large bowl, add the warm potatoes, peas, fennel, and baby spinach.
Serve on a large platter and top it with mint leaves, toasted pumpkin seeds, and crumbled feta.
