Spring Potato Salad with Sherry Vinegar

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

Tick off the ingredients as you buy them

700g Baby potatoes, halved
3 tablespoons Moro Primero Extra Virgin Olive Oil
1 teaspoon Fresh thyme
200g Green peas, cooked
250g Baby spinach or mixed leaves
4 Red radishes, sliced
2 Spring onions, chopped
1 Small handful of dill
Salad Dressing
2 – 3 tablespoons of Moro Sherry Vinegar
6 tablespoons of Moro Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 tablespoon Lemon juice
1 tablespoon Honey

Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool. Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the salad dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season