Vegetable Salad with Goat Cheese

Name: Vegetable Salad with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets anchovy fillets; 1 sprig Fresh basil; 1 Tbsp drained capers; 1 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise; 5 teaspoons chopped fennel fronds (optional); 1 garlic clove; 113 grams soft fresh goat cheese (such as Montrachet), coarsely crumbled; 4 green onions (white and pale green parts only), thinly sliced; 118 milliliters pitted Kalamata olives or other brine-cured black olives; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 12 smalls red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces); 4 medium sizes ripe tomatoes, cut into 1/2-inch-thick wedges

Vegetable Salad with Goat Cheese might be just the main course you are searching for. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains around 20g of protein, 24g of fat, and a total of 710 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have red-skinned potatoes, olive oil, goat cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.