Spicy salad with olives

Name: spicy salad with olives
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 7 el extra virgin olive oil bottle 500 g, Carbonell; 1 duopack baby potatoes 800 g; 1 tray mushrooms (250 g), halved; 2 bags watercress (a 75 g), hard stalks removed; 2 shallots finely shredded; 1 Red pepper in strips; 1 look black olives without pit (400 g), drained; 1 piece Roquefort (cheese 125 g), in cubes

A tasty recipe. The main course contains the following ingredients: extra virgin olive oil (bottle 500 g, Carbonell), potatoes (800 g), mushrooms ((250 g), halved), watercress ((a 75 g), hard stalks removed), shallots (finely chopped) ), red pepper (in strips), black olives without piping ((400 g), drained), roquefort ((cheese 125 g) and diced).

Ingredients

Kitchen Stuff

baking paper

Directions

Heat 2 tbsp oil in a frying pan and fry the potatoes in 11 min. Until golden brown and done. Heat 2 tbsp oil in a frying pan and fry the mushrooms in 4 min. Until al dente.
Divide the watercress, shallots, mushrooms, peppers, olives and roquefort into 4 plates.
Sprinkle the salad with the rest of the oil and sprinkle with pepper. Serve the potatoes.