Instructions

1. Rub the dirt off the potatoes then cook them in lightly salted water - it takes about 10-15 minutes.
2. Meanwhile, chop the spring onions, parsley then blend with the honey, lemon juice and oil in a small food processor until you gate a textured paste.
3. Drain the cooked potatoes and put them in a serving dish. Pour on the sauce and crumble the cheese on top. Add the parsley or watercress. Season to taste and toss.