Potato, mushroom and blue cheese salad

  • Potato, mushroom and blue cheese salad
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
5 mins
Cooking Time
15 mins
Serves
Serves 4
Categories
Gluten-free
Quick & easy
Main meal
Salad
Healthy

A full-on filling salad with a difference.

This salad packs a serious punch, combining flavourful ingredients that complement each other perfectly.

Ingredients

  • 750g new / salad potatoes
  • 2-3 garlic cloves, peeled and crushed
  • 230g chestnut mushrooms
  • 50g butter, melted
  • 1 red onion peeled and finely chopped
  • 2 tbsp freshly chopped parsley
  • Juice of 1/2 lemon
  • 1 tbsp fresh thyme leaves
  • 100g cubed blue cheese eg Spanish Picos, Stilton or a blue goats’ cheese
  • Salt and black pepper to season
  • Baby spinach and/or rocket leaves to serve

Method

  1. 1Steam or microwave the potatoes for 9-10 minutes until cooked.
  2. 2Gently sauté the chopped onions, crushed garlic, parsley, thyme and seasoning in the melted butter for 1-2 minutes.
  3. 3Cut the mushrooms into thick slices and add to the pan with the cooked potatoes and continue to sauté until golden.
  4. 4Place the spinach/rocket leaves onto a serving plate and top with the hot potato and mushroom mixture.
  5. 5Sprinkle over the cubes of blue cheese before serving.