New Potato, Bean and Blue Cheese Salad

Hearty summer salad with lots of rich goodness

Serves

8 - 10

Prep Time

20 mins

Cook Time

25 mins

Need to bring a plate? Try this refreshing summer salad, offering a delightful contrast of textures and flavours. It's an ideal accompaniment for summertime barbecues or as a light, satisfying main dish, embodying the essence of fresh, seasonal fare.

Beef + Lamb New Zealand

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Ingredients

for salad

1kg new potatoes
400g green beans
or asparagus
2 Tbsp finely chopped chives
2 cups rocket
150 blue vein cheese
crumbled
½ cup walnuts
toasted

for dressing

¼ cup mayonnaise
¼ cup sour cream
2 tsp runny honey
1 Tbsp capers
chopped
1 tsp lemon zest
2 Tbsp lemon juice

Method

Boil the potatoes in a large pot of salted water for 12 minutes or until cooked through. Cool. Slice into bite-size pieces.

Plunge the beans and/or asparagus for 4 minutes in boiling water. Refresh in cold icy water to keep the vibrant green colour. Cut into smaller pieces and add to the potatoes.

Add half the chives, rocket, blue cheese and half the walnuts.

For the dressing combine the mayonnaise, sour cream, honey, capers, zest and juice in a small bowl.

Dress the salad 20 minutes before serving. Garnish with the remaining chives and walnuts.