Roast new potato salad with dressed lambs lettuce

Roast new potato salad with dressed lambs lettuce

Great as a starter but bigger portions make a delicious and filling main course!

Serves 4 as a starter or 2 as a main

Preparation time 20 minutes

Cooking time 30 minutes

Ingredients

750g new potatoes from Only Organics

1 large red onion, peeled and cut into wedges from Turnips

2 tablespoon thyme leaves

2 stalks rosemary, leaves chopped

3 tablespoons olive oil from Oliveology

2 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

2 teaspoons wild garlic mustard from Fitz Fine Foods

1 teaspoon Dijon mustard from Le Marche du Quartier

Juice half a lemon

11/2 tablespoons water

75ml oil

50g lambs lettuce

Preparation Method

Preheat the oven to 200°c/ gas mark 6. Cut the potatoes into wedges then put them into a roasting tray along with the onion, herbs, olive oil and vinegar. Season well and turn using your hands to evenly coat everything.

Place in the oven and roast for 35 minutes until the potatoes are tender.

Meanwhile make the dressing. Place the mustards, lemon juice, water, oil and some seasoning in a jar. Shake really well to emulsify. Use any oil you fancy, a more neutral oil is good to bring out the flavour of the mustards.

Toss the lettuce with 2-3 tablespoons of the dressing. The rest will last in the fridge for ages!

Serve the hot potatoes with a topping of the lambs lettuce. The mixture of the hot and cold will slightly wilt the lettuce and be a perfect marriage.