Meals and Courses

  • 600 g (1¼ lb) small new potatoes
  • 1 ripe avocado
  • 1 punnet mustard and cress
  • grated rind of ½ lemon
  • 75 g (3 oz) rocket leaves
  • salt and black pepper
  • 1 tablespoon gluten-free wholegrain mustard
  • juice of ½ lemon
  • 2 tablespoons mayonnaise

Cook the potatoes in a saucepan of salted boiling water for 12–15 minutes or until just tender.

Drain well and place in a large salad bowl.

Halve the avocado and remove the stone. Cut the flesh into pieces. Whisk together the dressing ingredients in a small bowl, then add to the warm potatoes. Mix in the avocado pieces, mustard and cress, lemon rind and rocket. Season well.

Divide the salad between 4 plates and serve.

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