1. Cut the potatoes into 1 cm slices and steam or boil until just tender, drain, add salt and freshly ground black pepper, to taste, and sprinkle with the Italian herbs. 2. Cook the frozen Birds Eye Garden Peas following the packet directions, cool quickly in cold water and drain. 3. MAKING THE DRESSING: Place the balsamic vinegar in a small bowl, add the mustard and lightly beat with a wire whisk. Continue whisking adding the oil in a thin stream and beat until the dressing has slightly thickened. Whisk in the honey and season with salt and freshly ground pepper, to taste. 4. SERVING: Arrange the cooked potatoes, peas and (optional) cucumber onto a serving plate and drizzle with the dressing. Top with rocket leaves and garnish with shaved pecorino cheese. 5. TIPS: The balsamic vinegar can be replaced with white or brown vinegar. If making this salad for a picnic or potluck, put the salad ingredients and the dressing in separate containers (Tupperware containers would be ideal), and follow the instructions in step four, once you've reached your destination. ---------------------------------------------------------------------------
Nutrition
Ingredients
