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Prep Time
40 minutes
Cooking Time
20 minutes
Serves
A Party, Entertaining
Ingredients
A fresh, herb-packed showcase of Comber Earlies potatoes
- 450g cooked Comber Earlies potatoes (kept warm)
- 2 tbsp gherkins, roughly chopped
- 2 tbsp Kalamata olives, sliced
- A handful of rocket
- A handful of spinach
- 2 tbsp chopped chives
- 2 tbsp chopped dill
- 6 spring onions, thinly sliced
- 1 bulb fennel, very thinly sliced
- 150g Young Buck cheese
- 150ml crème fraîche
- 150ml Greek Yoghurt
- 2 tbsp olive oil
- Juice and zest of ½ lemon
- Salt and black pepper
- 6 slices streaky bacon
Method
- Place the gherkins and olives in a large bowl.
- Roughly chop the rocket and spinach and add to the bowl along with chives, dill, spring onions, fennel and Young Buck cheese.
- In a separate bowl, mix the crème fraîche, yoghurt, olive oil, lemon zest and juice.
Season with salt and black pepper. - Pour the dressing over the salad ingredients and mix well.
- Add the warm potatoes and gently combine.
- Leave to sit for at least 1 hour to allow flavours to develop.
- Fry the bacon until crispy and scatter over the salad just before serving.
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