Roast Potato Mint Pea Salad

Serves 4

400g potatoes peeled & quartered
1 tsp olive oil
1 cup cooked peas
1/2 cup chopped fresh mint
8 cherry tomatoes
50g soft goats cheese crumbled
1 spring onion (green part) finely sliced
1/4 cup chopped chives
salt

Dressing
1 tbs olive oil
1 tbs white Italian vinegar
1- 1/2 tsp Dijon mustard
salt and pepper

Nuts & Bolts

1. Preheat oven to 220c. Line baking tray with baking paper place potato wedges on tray drizzle with some olive oil and season with salt. Cook for 25 minutes or until soft and golden. Add tomatoes to the baking tray 10 minutes before the potatoes are cooked.

2. Meanwhile in a mixing bowl add peas, mint, spring onion, and chives.

3. Dressing : add olive oil, vinegar and mustard and mix well. Season to taste

4. Add potatoes and tomatoes into the bowl, mix in dressing and sprinkle cheese on top.

Calories per serving : 233