Picnic Potato Salad With Peas, Cucumber and Pecorino

Ingredients

• 500 g small desiree potatoes, unpeeled
• salt, to taste
• fresh ground black pepper, to taste
• 1 teaspoon dried Italian herb seasoning
• 2 cups frozen birds eye garden peas
• 1 thin-skinned cucumber, preferably a thin-skinned variety that doesn't need to be peeled, thinly sliced (optional)
• 1 cup rocket or salad greens
• shaved pecorino cheese or parmesan cheese, to garnish

DRESSING

• 1 tablespoon white balsamic vinegar
• 1 teaspoon French mustard
• 2 tablespoons olive oil
• 1 teaspoon honey
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 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. 2

   Cook the frozen Birds Eye Garden Peas following the packet directions, cool quickly in cold water and drain.

3. 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. 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. 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 indredients and the dressing in separate containers (Tupperware containers would be ideal), and follow the instructions in step four, once you've reached your destination.