Summer Potatoes with Rosemary with roasted goat's cheese thalers
Potatoes with rosemary are not only delicious, they are also super quick to prepare. Combined with fried goat's cheese, they make a fresh dish in no time at all - ideal for warm days.
Ingredients
Ingredients for 2-3 people:
- 2 packs of Pahmeyer potatoes with rosemary (330 g each)
- 120 g lettuce (e.g. Lollo Bionda)
- 200 g goat's cheese thaler
- 3 tsp honey
For the salad dressing:
- 70 ml orange juice
- 2 tbsp olive oil
- 1 tbsp vinegar
- ½ tsp honey
- a little salt and pepper
- 30 g walnuts
Preparation
- Prepare the potatoes with rosemaryy according to the packet instructions.
- Wash and dry the lettuce, then cut into strips.
- For the dressing, mix all the ingredients together well, season to taste and mix with the salad.
- Set the oven to 220 degrees top/bottom heat or 200 degrees hot air.
- Line a baking tray with baking paper and arrange the goat's cheese taler on it.
- Drizzle with liquid honey and bake in the oven for approx. 3 minutes until the cheese starts to melt.
- Arrange the potatoes with rosemary and salad on plates, top with the goat's cheese taler and sprinkle with walnuts.
