|Sat Fat 5.8g||29%|
250g salad potatoes (such as Charlotte), boiled, cooled and quartered or cubed
2 boneless lamb leg steaks
1 teaspoon olive oil
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of fresh watercress, rinsed
1 red chicory, cut into wedges (optional)
A few sprigs of fresh dill leaves, chopped
2 tablespoons fresh pomegranate seeds
For the dressing:
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon runny honey
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.