New potatoes 500gr or tin potatoes 1
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.
Monday, August 14, 2006
Potato & Avocado salad: