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I was lucky enough to grab a small mini break in December and drive up to Stilbaai and stay with my friend Alida Ryder at her family’s beautiful beach holiday home. As mainly long distance friends I have been drooling over her food for a long time but had never eaten any of these meals, so on this trip, I was privileged to get to do a lot of that. One of the meals she effortlessly knocked up was a rocket, roasted new potato and goats cheese salad served with lamb chops, pita breads, tzatziki with loads of lemon on the side to squeeze over everything.
Some of my favourite flavours.
I had all the ingredients at home so made this similar salad for my supper. I added toasted pine kernels and made my favourite vinaigrette, replacing the vinegar with lemon juice.
- a packet of fresh rocket leaves
- a cup of new potatoes halved (I love the pink fir cultivar)
- 100g or so of goats cheese / chevin
- a small handful of toasted pine kernels
Heat your oven to 180 C and coat the halved potatoes in olive oil. Roast for about 25 – 30 minutes until they are golden brown. Remove and allow to cool slightly. Combine all the ingredients in a bowl and serve straight away.
Its a lovely salad to serve on the side, but I did miss Ally’s juicy lamb chops, the warm pitas and the delightful company of her family.
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What a lovely combination and I would imagine it would go so well as a side to your slow roasted lamb!
A far better idea than the lunch I had in mind. Love those fingerling potatoes!
Oh dear Nina, what are you having for lunch? These pink firs are my new favourite thing.
Samlet, it was so lovely having you with us! Quite happy that you were so chuffed with my cooking.
The salad looks lovely!
Hi Sam
These look wonderful & i also enjoy the pink firs, well all the ingredients are on my shopping list for tomorrow. Have a wonderful weekend and good luck with the nomination
I made this for lunch today. I used slivered almonds instead of pine nuts because I’m on a bit of a budget. It turned out AMAZING. Thank you for a great recipe!
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