This tasty summer salad is both filling and fresh! Made with grilled potatoes, broccoli, shallots, chives and Irish cider vinegar.
16 salad baby potatoes
3 shallots, thinly sliced
3 tablespoons Irish cider vinegar
2 tablespoons rapeseed (canola) oil
1 head broccoli, cut into small florets
1 tablespoon chives
50 grams young salad leaves
Salt and pepper
Preheat the barbecue to medium heat.
In a large saucepan, place the potatoes. Bring to the Boil for 15-20 minutes until just tender. Remove from the heat and allow to cool in a colander. Slice the potatoes in halves.
In the meantime, prepare the dressing. Mix together the vinegar, shallots and one tablespoon of rapeseed oil. Stir well and add salt and pepper.
In a bowl, place the broccoli florets and drizzle with oil and some salt and pepper. Place the broccoli florets and the halved potatoes on the direct heat of the barbecue for two to three minutes until chargrilled and turn them once or twice, then remove into a large bowl.
Drizzle the dressing over the vegetables and add the salad leaves and chives.
Carefully shake the bowl once or twice to combine .
Check the seasoning. Serve warm or at room temperature .