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Monday, August 14, 2006

Potato & Avocado salad:


Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cre
ss 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon

Salt and pepper
Instructions:
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-size
d chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

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