Ingredients
100g/3½oz Lincolnshire poacher cheese, or similar hard cows' milk cheese, grated
85g/3oz new potatoes, cooked and cut into quarters
55g/2oz fresh peas, removed from their pods, cooked and drained and refreshed in cold water
6 cherry tomatoes, cut in half
3 tbsp chopped fresh mint
3 tbsp olive oil
½ lemon, juice only
salt and freshly ground black pepper
Preparation method
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Heat the cheese in a small frying pan until bubbling and pale golden-brown. 2. Turn out the melted cheese onto an upturned, heatproof bowl. Carefully mould the cheese to the bowl and set aside to set.
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Meanwhile, in a bowl, mix together the remaining ingredients until well combined.
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To serve, place the cheese basket into the centre of a serving plate. Fill it with the potato salad mixture.
