Special Diet

Roasted Potato and Tomato Salad with Honeyed Goats’ Cheese

cook 30 mins
Tags: Gluten free
  • 450 g (14½ oz) new potatoes, halved
  • 2 tablespoons olive oil
  • 4 vines of baby tomatoes (about 125 g/4 oz each)
  • 4 slices of goats’ cheese (100 g/3½ oz each)
  • 2 teaspoons clear honey
  • 1 tablespoon balsamic vinegar
  • 100 g (3½ oz) baby spinach leaves
  • 50 g (2 oz) chopped walnuts
  • salt and pepper
  • Blanch the potatoes in large saucepan of boiling water for 3–4 minutes, then drain.
  • Pour the oil into a roasting pan and place in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 1–2 minutes. Add the potatoes to the hot pan, season well with salt and pepper and roast for 15 minutes.
  • Add the tomatoes to the pan and roast for a further 5 minutes.
  • Meanwhile, place the goats’ cheese on a baking sheet, and pour ½ teaspoon honey over each slice. Cook under a preheated hot grill for 6–8 minutes, until golden and bubbling.
  • Divide the spinach leaves between 4 shallow bowls and spoon over the potatoes and tomatoes. Pour the vinegar into the roasting pan and mix with the pan juices.
  • Place the goats’ cheese on the salad, sprinkle over the chopped walnuts and drizzle with the pan juices.
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