recipes
Picnic Potato Salad with Peas & Pecorino
Delightfully refreshing summer salad.
serves 4
10 min prep
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ingredients
| 500g small Desiree potatoes, unpeeled 2 cups frozen Birds Eye Garden Peas 1 cup rocket leaves Shaved Pecorino or Parmesan cheese Dressing 1 tablespoon balsamic white vinegar 1 teaspoon French mustard 2 tablespoons oil 1 teaspoon honey |
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instructions
step 1
Cut potatoes into 1 cm slices; steam or boil until tender. Cook frozen Birds Eye Garden Peas following packet directions. Cool quickly in cold water and drain.
step 2
Place vinegar in a small bowl, add mustard and lightly beat with a wire whisk. Continue whisking adding the oil in a thin stream and beat until slightly thickened. Whisk in the honey and season with salt and pepper.
step 3
Arrange cooked potatoes and peas onto a serving plate and drizzle with dressing. Top with rocket leaves and garnish with shaved Pecorino cheese.
recipe tip
Balsamic vinegar can be replaced with white or brown vinegar. Serve salad cold or warm.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1050kJ (252Cal) | 432kJ (103Cal) |
| Protein | 10.3g | 4.2g |
| Fat - Total | 11.7g | 4.8g |
| - Saturated | 2.6g | 1.1g |
| Carbohydrate | 22.5g | 9.2g |
| - Sugars | 3.8g | 1.5g |
| Sodium | 99mg | 41mg |
| Potassium | 696mg | 285mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Picnic Potato Salad with Peas & Pecorino
Picnic Potato Salad with Peas & Pecorino
Delightfully refreshing summer salad.
ingredients
500g small Desiree potatoes, unpeeled
2 cups frozen Birds Eye Garden Peas
1 cup rocket leaves
Shaved Pecorino or Parmesan cheese
Dressing
1 tablespoon balsamic white vinegar
1 teaspoon French mustard
2 tablespoons oil
1 teaspoon honey
instructions
step 1
Cut potatoes into 1 cm slices; steam or boil until tender. Cook frozen Birds Eye Garden Peas following packet directions. Cool quickly in cold water and drain.
step 2
Place vinegar in a small bowl, add mustard and lightly beat with a wire whisk. Continue whisking adding the oil in a thin stream and beat until slightly thickened. Whisk in the honey and season with salt and pepper.
step 3
Arrange cooked potatoes and peas onto a serving plate and drizzle with dressing. Top with rocket leaves and garnish with shaved Pecorino cheese.
serves 4 10 min prep recipe tip
Balsamic vinegar can be replaced with white or brown vinegar. Serve salad cold or warm.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au