Jersey Royal & Vegan Goats Cheese Salad

Number of Servings

Preparation Time

10_Mins

Cooking Time

20 _Mins

The Recipe

Jersey Royal & Vegan Goats Cheese Salad. New to the shelves of Cowdray Farm Shop are the first of the season Jersey Royals. These small potatoes are a sign that summer is just around the corner.

Try this plant based twist on the humble potato salad in this Jersey Royal & Vegan Goats Cheese Salad, served with blood orange and shallots from Farm Shop Head Chef, Ben Jupp. Perfect to enjoy outside in the sunshine for an alfresco lunch, or as a delicious side dish. This dish can also be made with normal crème fraiche. Oatley Crème Fraiche is available to buy for nationwide delivery from Cowdray Farm Shop Online. Shop today.

Try this Jersey Royal & Vegan Goats Cheese Salad today. Did you enjoy making this recipe? Let us know by getting in touch or tagging @cowdrayestate on Instagram. View our other recipes here.

Ingredients

500g Jersey royals (washed and quartered)
½ packet of tarragon (roughly chopped)
½ packet of mint (roughly chopped)
1 x shallot
1 x blood orange
1 x red chilli (thinly sliced)
1 x pot of Oatly crème fraîche
1 x 200g jar of artichoke hearts (halved)
2 x vegan goats cheese (cut into 1cm cubes)

Method

Peel and Slice the shallot as thinly as you can, place into a bowl with the juice of half the blood orange and set aside.
Place the potatoes into a medium pan and cover with cold, salted water. Bring to the boil and simmer for 15-20 minutes, until tender.
In a large bowl, put the chilli, artichokes, mint, tarragon, and diced vegan goat’s cheese.
When the potatoes are cooked, drain well and tip into the bowl with the other ingredients.
Squeeze over the other half of the blood orange and 1 tbsp of olive oi.
Season well and garnish with the oatly crème fraiche and blood orange shallots.