Leafy salad with potato croutons
Quarter any leftover roast potatoes and
toss with 1 tsp olive oil on a baking tray.
Roast at 200C/fan 180C/gas 6 for 15 mins
until crisp. Meanwhile, mix 1 tbsp balsamic
vinegar with 1 tsp wholegrain mustard and
1 tsp clear honey. Cool the potatoes for
1 min, then toss with 4 handfuls of your
favourite leaves or lettuce and the dressing.
Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water
for 3 mins, then drain well. Tip onto a large
baking sheet and toss with the oregano,
lemon zest, olive oil and some seasoning.
Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn
up the heat to 220C/fan 200C/gas 7.
Roast the potatoes for a further 20 mins,
turning once, until golden and crisp.