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Categories:
potatoes white wine vinegar mustard vegetable stock canola oil shallot stalks chives tomatoes rocket quark lemon juice pork
Viewed: 30 - Published at: 6 years agoIngredients
- 2 cups small potatoes peeled
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon vegetable stock
- 2 teaspoons canola oil
- 1 shallot peeled and finely chopped
- 6 stalks chives chopped, plus extra for garnish
- 5 cherry tomatoes halved
- 1 1/4 cups rocket
- 5/8 cup quark
- 1/4 lemon juice and grated zest
- 1 pork steak thin, about 75g
Method
- For the potato salad, cook potatoes in boiling salted water for 15 mins. Drain, rinse under cold water and cut in 1/2 lengthwise. Mix vinegar, mustard and stock and season. Gradually whisk in 1 tsp oil. Add shallot and chives. Toss with potatoes, tomatoes and arugula.
- For the marinated cheese, mix the farmer's cheese with lemon zest and juice. Season and set aside.
- To finish, heat remaining oil, season pork then add to pan and sear for 1-2 mins on each side. Serve with potato salad and marinated cheese. Garnish with chives.
