Potato, avocado and blue cheese salad
Succulent roast potatoes tossed between crisp leaves and drizzled with vinaigrette make an exceptionally good salad. Serves 4 12 small roasting potatoes, halved vegetable oil spray ¼ cup walnut halves 100g creamy blue cheese, crumbled 1 avocado, destoned, peeled and sliced into wedges 5 handfuls red leaf lettuce (e.g. Red Oak) 2-3 Tbsp vinaigrette e.g….







