We buy the large chèvre roll of cheese, but it goes bad before we finish it. So adding it to vegetables and in a salad we might just finish it.
Serves 4
12 small organic red potatoes, sliced into thin rounds
some pitted Kalamata olives
1 Tbs. (15 g) drained capers
1 garlic clove
olive oil
2 Tbs. (20 ml) organic lemon or lime juice
4 green onions or small red onion, thinly sliced
4 medium size organic tomatoes, thinly sliced or some cheery tomatoes
1/2 orangic cucumber, cut lengthwise, then sliced
goat cheese
fresh basil sprigs
optional: other raw organic vegetables, like sliced: Jerusalem artichokes, asparagus, broccoli, cauliflower, carrots, bell pepper, yellow squash, zucchini...
1. Steam the potatoes about 10 minutes. Let them cool.
2. In a food processor or blender: olives, capers, and garlic.
3. Add oil and lemon juice.
4. Transfer to a large bowl.
5. Stir in the green onions.
6. Add tomatoes, cucumbers, and potatoes to the olive mixture. Toss.
7. Sprinkle goat cheese over the salad.
8. Garnish with basil springs.
-modified from "Bon Appétit"
