Baby Golden Gourmet Potatoes, Smashed Pea, Fresh Mozzarella and Prosciutto Salad
Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.
In 2021, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals.
1.5kg box Oakleys’s Baby Goldens, halved
2 T extra virgin olive oil
2 T white wine vinegar
1 tsp Dijon mustard
salt & pepper
1 T olive oil
1 shallot, finely chopped
2 cloves garlic, crushed
250g baby peas, thawed
salt & pepper
2 x 150g balls of fresh mozzarella, torn into pieces
100g prosciutto, torn into smaller pieces
mint leaves and/or pea tendrils to garnish
Place the halved baby goldens into a large saucepan, and cover with cold water. Season with salt, and bring to the boil. Simmer for 6 – 8 minutes or until tender. Drain well.
Meanwhile mix the dressing ingredients together in a bowl. While the potatoes are hot toss in the dressing. Leave to cool. This part can be done in advance.
Heat the oil in a small saucepan, and add the shallot and garlic and cook for 5 -10 minutes on a medium heat or until the shallots are soft. Add in the peas and stir to coat. Season well, and the using a potato masher smash the peas up roughly.
Season the torn mozzarella with salt and pepper. Arrange half the dressed potatoes on a large serving platter, spoon over half the peas, half the torn mozzarella, and prosciutto. Repeat with the remaining dressed potatoes, peas, mozzarella, and prosciutto. Then top with the mint leaves, pea tendrils, and a grind of black pepper.