Goat’s cheese and potato salad
SERVES 4
A bright, tangy spin on a favourite, with creaminess from goat’s
cheese and crunch from roasted almonds. A light meal in its own
right, or perfect with pan-fried chicken and a squeeze of lemon.Prosciutto, asparagus and ricotta
on grilled atbreads SERVES 4
This flatbread is one of the simplest bread recipes out there, and
ultra-impressive. Change up the toppings as you like – for spring,
we’ve gone with asparagus, prosciutto, fresh ricotta and herbs.1 tbsp extra-virgin olive oil,
plus extra to serve
170 gm asparagus (1 bunch),
stalks trimmed and cut
into 3 pieces
1 garlic clove, halved
150 gm fresh ricotta
65 gm thinly sliced prosciutto
Coarsely chopped flat-leaf
parsley, to serve
Lemon wedges, to serve
FLATBREAD
300 gm (2 cups) plain flour, plus
extra for dusting
⁄ tsp bicarbonate of soda
60 ml (⁄ cup) extra-virgin
olive oil
2 tsp finely chopped
thyme leaves1 For flatbread, combine
ingredients, ⁄ tsp salt flakes
and 130ml water in a bowl,
then knead in the bowl until
a smooth dough.
2 Preheat a large char-grill
pan or a barbecue to high.
Turn out dough onto a lightly
floured surface and roll out to
an 8mm-thick oval. Brush pan
with oil and grill flatbreads in
batches, turning once, until
lightly charred and cooked
through (6 minutes).
3 Meanwhile, blanch asparagus
in a large saucepan of boiling
salted water until bright green
(2 minutes; see cook’s notes
p176). Drain, and season to taste.
4 Rub hot flatbreads with
cut-sides of garlic, spread with
ricotta, season to taste, and top
with asparagus, prosciutto and
parsley. Drizzle with oil and
serve with lemon wedges.1 kg kipfler potatoes,
scrubbed
100 gm ash-rolled goat’s
cheese, coarsely torn
½ (firmly packed) cup
watercress
1⁄ (firmly packed) snow pea
shoots (or extra watercress)
80 gm (⁄ cup) roasted
almonds, coarsely chopped
HONEYMUSTARD DRESSING
80 ml (⁄¡ cup) extra-virgin
olive oil
2 tbsp honey
80 ml (⁄¡ cup) lemon juice
1 tsp Dijon mustard
1 small garlic clove, crushed1 Place potatoes in a large
saucepan of cold, salted water
and bring to the boil. Reduce
heat to medium and simmer
until tender when pierced with
a knife (15 minutes). Drain. When
cool enough to handle, halve
lengthways and peel away any
skin that comes o easily.
2 Meanwhile, for dressing,
combine ingredients in a
screw-top jar, season to taste,
and shake until combined.
3 Toss three-quarters of the
dressing through potatoes.
Transfer potatoes to a serving
platter, add goat’s cheese,
watercress, pea shoots and
almonds and toss to combine.
Drizzle with remaining dressing,
season to taste and serve.50 GOURMET TRAVELLER