Warm New Pota­toes with Rocket, Mus­tard and Pecorino (gf, v)

My new favourite sum­mer potato recipe! Warm waxy pota­toes en­robed with a sweet-sharp mus­tard dress­ing, the bite of black pep­per and a bl­iz­zard of pecorino.

Dish - - SALAD DAYS -

1 kilo­gram small waxy pota­toes, scrubbed

1 ta­ble­spoon whole grain honey mus­tard

1 tea­spoon white wine vine­gar 3 ta­ble­spoons olive oil

1 tea­spoon sea salt

1-2 tea­spoons coarsely cracked pep­per

big hand­ful rocket leaves pecorino cheese for grat­ing Cook the pota­toes in well salted boil­ing wa­ter un­til just ten­der.

Drain well and put back in the saucepan. Whisk the mus­tard, vine­gar, oil, salt and 1 tea­spoon of the pep­per to­gether.

Tip onto the hot pota­toes, add the rocket and a gen­er­ous grat­ing of pecorino.

Gen­tly stir ev­ery­thing to­gether to wilt the rocket then tip into a serv­ing bowl, scrap­ing in any dress­ing left in the saucepan.

Add an­other gen­er­ous grat­ing of pecorino and the ex­tra 1 tea­spoon of cracked pep­per if de­sired. Serve im­me­di­ately. SERVES 4-6 Cook’s note: If you don’t have honey mus­tard, use reg­u­lar whole grain mus­tard and 1 tea­spoon of runny honey.

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