Lamb cutlets with herb relish
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Potato, red onion & olive salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20 as part of a meal
Skip to ingredients
- 1 ½kg small new potatocut into halves or quarters
- 2 tbsp lemon juice
- 1 tsp harissaor chilli paste
- 1 red onionfinely chopped
- 6 tbsp olive oil
- 200g kalamata olive
Nutrition: per serving
- kcal93
- fat4g
- saturates1g
- carbs13g
- sugars1g
- fibre1g
- protein1g
- salt0.48glow
Method
step 1
Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
step 2
Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
step 3
Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.
