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. balsamic

Preheat oven to 200°C.
Place potatoes on an oven tray. Spray with oil.
Bake in preheated oven for 15-20 minutes, or until just cooked.
Add walnuts and bake another 5 minutes. Cool slightly.
Place on a serving dish and add remaining ingredients.
Drizzle vinaigrette over and toss gently.