This beautiful salad can be made a day in advance and makes the perfect pairing for steaks or barbecue meat and veggies. A more filling version of a traditional Greek salad, this one won't leave even the pickiest eater hungry!
Serves 4 people
Ingredients
1 kg of white washed potatoes, washed (you can leave thin skin on)
1/2 red onion
1/4 cup of pitted kalamata olives
2 tbsp of chopped mint
half of a squeezed lemon
3 tbsp of extra virgin olive oil
5 cubes of Meredith Dairy Marinated Goat Cheese
salt and pepper
Preparation
Step 1
Boil the potatoes until cooked, then run under cold water to prevent them overcooking. Chop into halves or quarters depending on the size of the potatoes.
Step 2
Cut the half of a red onion into half rings and separate. Add into a small bowl of cold water (this helps to reduce the acidity) for 10 minutes.
Step 3
Mix the dressing: Pour the olive oil into the lemon juice slowly as a thin line, while continuously quickly whisking it.
Step 4
Mix red onion, olives and mint together with the potatoes and stir in the dressing.
Step 5
Assemble on a flat serving tray. Lightly crumble Meredith Dairy Marinated Goat Cheese on top. Enjoy cold.
Marinated Goat Cheese 320g
