|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
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