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SERVES 2
· 300g of potatoes (floury potatoes are best, but any are OK)
· 100g of watercress (or a mix of watercress and other salad leaves)
· Rapeseed or olive oil
· 60g of leeks
· 3 heaped tbsp of cooked chickpeas (optional)
· Lemon juice or white wine vinegar
· Brown sugar or honey
· Salt
· Pepper
· Dijon Mustard
1. Pre-heat the oven to 250°C
2. Wash the potatoes and put into a pan of salted, cold, water (unpeeled)
3. Bring the potatoes to the boil and simmer for 10-15minutes until softened slightly
4. Drain and leave to cool slightly. Then cut into bitesize pieces. Place on a baking tray, drizzle with olive or rapeseed oil and season with salt and pepper
5. Roast in the oven for 20-25minutes
6. Meanwhile, slice the leeks into 2cm slices and wash
7. Add the leeks to the potatoes (after they’ve been roasting for 20-25minutes). Mix in, to coat them in oil and roast for a further 10 minutes until soft (and the potatoes are crispy)
8. For the salad, rip the watercress up into small pieces so it’s easier to eat. Wash the watercress (and other leaves)
9. For the dressing, in a large bowl, whisk together 1 tbsp of Dijon mustard, 35ml of lemon juice (or 25ml of vinegar, 1tsp of brown sugar (or honey) with salt and pepper
10. Add the leaves to the large bowl and dress the salad leaves. Lift them onto a plate and add the cooked potatoes and leeks (and chickpeas if using) to the dressing left in the bowl. Mix and add to the top of the salad leaves
11. Olive oil can be drizzled onto this salad, but the oil from the roasted potatoes should be enough