This recipe is suitable for vegetarians 750g baby new potatoes grated zest and juice 1/2 lemon 3 tbsp extra virgin olive oil 1 tsp Dijon mustard 100g fresh peas, podded weight 4 spring onions, sliced 100g baby leaf spinach 2 x 100g Capricorn Somerset Goats Cheese®, crumbled Boil the new potatoes in lightly salted water for 15 mins or until tender. Meanwhile, whisk the lemon zest, juice, olive oil, mustard and seasoning together in a large bow. Drain the potatoes, cutting any larger potatoes in half, and toss with the dressing whilst still warm. Add the raw peas, spring onions, spinach and Capricorn Somerset Goats Cheese®. Serve immediately.

Share this page on: