English garden salad & lemon dressing

  • 1 of your 5 a day
  • rich in folate
  • Vegetarian


500g new potatoes
1 tsp Dijon mustard
Juice ½ lemon
2 tbsp extra virgin olive oil
Pinch caster sugar
1 cucumber
100g pack Waitrose Babyleaf Herb Salad
150g pack Waitrose Mixed Radishes, sliced
4 salad onions, thinly sliced
20g pack dill, roughly chopped
100g essential Waitrose English Goat's Cheese, broken into pieces


1. Halve or quarter any large potatoes then cook them in a pan of boiling water for 10–15 minutes until tender. Drain and allow to cool slightly.

2. For the dressing, whisk or shake together the mustard, lemon juice, olive oil and caster sugar. Set aside.

3. Pull a fork lengthways down the cucumber all the way around then thinly slice. Place in a large serving dish with the leaf salad, radishes, salad onions, cooked potatoes and dill.

4. Fold through the dressing and goat's cheese and serve.

English garden salad & lemon dressing
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,109kJ
Fat 14.4g
Saturated Fat 5.8g
Carbohydrate 24.7g
Sugars 5.8g
Protein 9.2g
Salt 0.6g
Fibre 2.9g

67.8µg folic acid per serving

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Tue Mar 08 11:52:00 GMT 2016.