Take the lamb steaks out of the fridge, rub a little olive oil into them and season with salt and pepper and allow them to come to room temperature.
Mix all of the dressing ingredients and season with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks.
Heat a griddle pan until very hot. Griddle for two minutes on each side for medium rare or longer if you like your meat more ‘well done’. Allow the meat to rest. Then, using the boiled potatoes as a base, add the salad ingredients and dressing and toss thoroughly. Transfer to a plate or bowl and add the lamb steaks on top.
250g salad potatoes (such as Charlotte), cooked (boiled) and cooled, quartered or cubed
lamb steaks (refrigerated)
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of watercress
1 red chicory cut into wedges (optional)
A few sprigs of dill, chopped
2tbsp pomegranate seeds
For the dressing
3tbsp extra virgin olive oil
3tbsp white wine vinegar
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
Autumnal potato, pork & apple tray bake
Give your taste-buds a treat with this Autumnal, Potato & Apple tray-bake. Packed full of seasonal flavours and ingredients, this dish is a delicious yet hassle-free meal idea perfect for any occasion.
This campaign was originally produced in the framework of a programme co-financed by the European Union