Spring Salad

Preparation/cooking time: ca. 35m + Bake: ca. 25m

For 4 servings

Nutritional Information

Contains 304 Kcal, 8g Protein, 17g Carbohydrates, 21g Fat


  • 300 g baby potatoes, cut in half
  • 3 tbsp. olive oil
  • 0.25 tsp. salt
  • 300 g varicoloured cherry tomatoes, cut in half
  • 125 g Mozzarella di Bufala campana (buffalo mozzarella) (5 pieces)
  • 30 g garden cress (organic)
  • 2 tbsp. sliced almonds, roasted
  • 1 tbsp. coarse-grain mustard
  • 0.25 tsp. sea salt
  • 0.5 dl balsamic vinegar
  • a little pepper

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  • Mix the potatoes with the oil and add salt to taste. Spread onto an oven tray lined with baking paper.
  • Approx. 25 mins. in the centre of an oven preheated to 220°C.
  • Remove the potatoes, add the tomatoes and mozzarella, mix and garnish with the cress and almonds.
  • Combine the mustard, balsamic and oil, drizzle over the salad and season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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