Warm Roasted Potato, Braised Leek, Pea and Manchego Salad with Lemon Caper Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes on a baking tray, toss with 30 ml (2 tbsp) olive oil, 3 g (1/2 tsp) salt, and the black pepper. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.

2. 2

   While the potatoes roast, heat a wide skillet over medium heat. Add 15 ml (1 tbsp) olive oil and arrange the leeks in a single layer. Brown for 2 minutes per side, add the water and a pinch of salt, cover, and cook for 6 to 8 minutes until tender but still holding their shape.

3. 3

   During the last 2 minutes of cooking the leeks, add the peas to the skillet so they warm through and keep their bright color. Remove from the heat.

4. 4

   Make the vinaigrette in a large bowl by mixing the lemon juice and zest, garlic, sherry vinegar, honey, capers, parsley, the remaining 15 ml (1 tbsp) olive oil, and the rest of the salt. Whisk until lightly emulsified.

5. 5

   Add the hot roasted potatoes, braised leeks, and peas to the bowl with the vinaigrette. Toss gently so everything is evenly coated.

6. 6

   Transfer the salad to a platter or serve directly on plates. Finish with shaved Manchego on top and a little extra parsley if desired. Serve warm.