Warm Salad of New Potatoes, Rosemary,
Leerdammer and Red Peppers
 
     
     
 
  • 6 oz. cooked new potatoes, diced
  • 2 oz. Leerdammer cheese, grated
  • 2 tbsp grain mustard
  • 1 head of frisée lettuce
  • 1 red pepper
  • 3 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 1 small jar of Tapenade*
  • Fresh basil
  • Fresh rosemary
  • Salt and pepper to taste
  
     
  Cut the red pepper in half, remove the seeds and top and place on an oven tray. Drizzle the red pepper with olive oil and bake in a hot oven until brown on the top. Remove from the oven and place in a bowl while still hot and cover with cling film to allow to cool. Peel the skin off the cooled pepper and dice the flesh, then mix with the potatoes, balsamic vinegar, olive oil, seasoning and finely chopped fresh rosemary. (Save a small quantity of dressing for decoration). Place in the microwave for about 30 seconds to warm up and then press the potatoes and pepper into some 2" stainless steel rings. Top this with the grated Leerdammer and place under a hot grill to brown the top. Place a small pile of lettuce on the middle of the plate and the ring of potato and Leerdammer on top, remove the stainless steel ring. Spoon a pile of the tapenade on top of the Leerdammer. Chop some fresh basil and add into the leftover pepper and potato dressing. Check for seasoning again and spoon around the edge of the plate and serve.

* Tapenade is a chopped olive spread. It can be found in most supermarkets.