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This recipe is suitable for vegetarians
750g baby new potatoes
grated zest and juice 1/2 lemon
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
100g fresh peas, podded weight
4 spring onions, sliced
100g baby leaf spinach
2 x 100g Capricorn Somerset Goats Cheese®, crumbled
Boil the new potatoes in lightly salted water for 15 mins or until tender.
Meanwhile, whisk the lemon zest, juice, olive oil, mustard and seasoning together in a large bow.
Drain the potatoes, cutting any larger potatoes in half, and toss with the dressing whilst still warm.
Add the raw peas, spring onions, spinach and Capricorn Somerset Goats Cheese®.
Capricorn Goats Cheese. All rights reserved.
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