Preparation time 10 minutes
Cooking time 30 minutes
Tick off the ingredients as you buy them
Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool.
Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the sald dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season