40 Minutes
04 Persons
easy
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 salad 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.
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