COLBY NICOISE-STYLE SALAD
Recipe by Christine Capendale
(Serves 4-6)
200 g KLEINRIVER Colby cheese, cut into small cubes
400 g baby potatoes, cooked and halved
150 g cherry tomatoes
100 g baby green beans, trimmed and blanched
80 g baby cucumber, sliced
1 shallot, thinly sliced
45 ml capers, drained
4 boiled eggs, halved
100 g kalamata olives, pitted
200 g Tuna in oil, flaked
Salad leaves for serving
DRESSING:
45 ml olive oil
15 ml lemon juice
5ml Dijon mustard
1 garlic clove, crushed
5 ml dried oregano
5 ml chopped dill
5 ml honey
Salt and black pepper
METHOD:
Drizzle over the dressing and serve immediately
TO MAKE THE DRESSING: Combine all the ingredients and shake well to combine
TO ASSEMBLE THE SALAD: Place the ingredients on a large platter in groups and season well with salt and pepper.
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Buy Klein River Cheese and more online here.
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