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
Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
This campaign was originally produced in the framework of a programme co-financed by the European Union