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
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
This campaign was originally produced in the framework of a programme co-financed by the European Union