- 500g potatoes
- A bunch of spring onions
- 1 shallot
- 1 garlic clove
- 1 lemon
- 1 tsp wholegrain mustard
- 50g rocket
- ½ x 200g stilton
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- Medium pan
- Heavy-based frying pan or griddle pan
- 1.
Scrub the potatoes and chop them into bite-size pieces. Slide the potatoes into a medium pan and add a good pinch of salt. Cover with cold water and pop the pan on a high heat. Bring to the boil, then turn the heat down and simmer the potatoes for 10-15 mins, till tender.
- 2.
Meanwhile, trim the roots and any ragged greens off the spring onions. Pour 1 tbsp olive oil into a heavy-based frying pan or griddle and warm to a high heat. Add the spring onions to the pan and cook for 4-6 mins, turning once or twice, till tender and slightly charred. Lift out onto a plate and set aside.
- 3.
Peel the shallot, thinly slice it and slide it into a large bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice. Add 1 tsp wholegrain mustard and 1 tbsp olive oil. Add a pinch of salt and pepper, stir and set aside.
- 4.
Drain the potatoes and let them steam dry in the colander for 2 mins. Add the potatoes to the bowl of dressing. Slice the charred spring onions into small pieces and add them to the bowl. Tip in the rocket and crumble in half the pack of stilton. Toss the salad to mix, then serve.
- Tip
Easily cheesed
Your leftover stilton will keep for a week, wrapped, in the fridge. It has a lot of flavour, so a little goes a long way. Try mashing some into roast squash for a cheesy mash. Or crumble over pasta tossed with chopped figs, roast onions and sage.
