Recipes

Light and tasty meal ideas brought to you by Paul Newman's Own range of sauces and salad dressings.

Warm potato and goat's cheese salad Paul Newman's Own Light French dressing

Warm potato and goat's cheese salad

preparation time: 10 minutes
cooking time: 15 minutes

500g chat potatoes
1 red onion, finely sliced
50g radicchio
50g baby spinach leaves
100g goat's cheese, crumbled
1/4 cup walnuts, lightly toasted
1/4 cup Paul Newman's Own Light French dressing

1. Wash potatoes well but do not peel. Boil until just tender. Cool slightly, then cut in half.
2. Spray a cast iron grill or barbeque plate with non-stick cooking spray and heat to medium hot. Grill potatoes for about 2 minute each side or until marked, then place into a large bowl with onion, radicchio, baby spinach leaves, goat's cheese and walnuts. Add dressing and gently toss to combine.

Servers 4 as an entree or accompaniment

Warm potato and goat's cheese salad Paul Newman's Own Real Lime Salsa

Peri-Peri prawns with melon

preparation time: 20 minutes
cooking time: 4 minutes

1 kg green king prawns, peeled and deveined, ,tails intact
1 tablespoon medium Peri-Peri Sprinkle seasoning
1/2 honeydew melon, peeled,, seeded and sliced
1 tablespoon fresh mint leaves
1/3 cup Paul Newman's Own Real Lime Salsa

1. Combine prawns and Peri-Peri seasoning in a large bowl; toss well to coat evenly.
2. Liberally spray a cast-iron grill barbeque plate with non-stick cooking spray and heat to medium hot. Grill prawns for 1-2 minutes each side, or until tender.
3. Divide melon between plates and top with prawns and mint leaves. Serve with salsa.

Serves 6 as entree or 4 as a main course

Servers 4 as an entree or accompaniment