Potato, mushroom and blue cheese salad

A full-on filling salad with a difference. This salad packs a serious punch, combining flavourful ingredients that complement each other perfectly.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

SERVES

Serves 4

Ingredients

750g New/Baby 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

Steam or microwave the potatoes for 9-10 minutes until cooked.

Gently sauté the chopped onions, crushed garlic, parsley, thyme and seasoning in the melted butter for 1-2 minutes.

Cut the mushrooms into thick slices and add to the pan with the cooked potatoes and continue to sauté until golden.

Place the spinach/rocket leaves onto a serving plate and top with the hot potato and mushroom mixture.

Sprinkle over with the cubes of blue cheese before serving.

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