A quick and simple mid-week meal for two, combining the classic taste of new potatoes, ham and peas, with earthy kale, the salty tang of grilled goat's cheese and a honey and mustard dressing.
- Bring a pan of water to the boil. Add the potatoes and cook for 8 minutes, or until tender. Add the peas and kale for the final minute of cooking; drain well.
- Meanwhile, whisk together the honey and mustard dressing, mustard powder, vinegar and shallots in a small bowl or jug.
- Preheat the grill to high. Put the goat’s cheese in a small, lightly oiled, roasting tin and brush with a little of the dressing. Season with black pepper. Grill for 2-3 minutes, until golden and just starting to bubble.
- While the cheese is grilling, put the potatoes, peas, kale and ham in a serving bowl. Drizzle over half the dressing and toss to combine. Top with the grilled goat’s cheese slices and spoon over the remaining dressing. Serve immediately.
See more Dinner ideas for two