15 minutes
25 minutes
Serves 4
Ingredients
500 g waxy salad potatoes e.g. Charlotte or Ratte, halved
2 yellow heads chicory, quartered lengthwise
2 red heads chicory, halved
1 tbsp olive oil
400 g thick Scotch Beef PGI rump or sirloin steak, trimmed of any excess fat and gristle
1 clove garlic, crushed
5 tbsp walnut oil
2 tbsp sherry vinegar
1 tsp clear honey or maple syrup
1 tbsp Dijon mustard
1 small shallot, finely chopped
A large handful of lambs lettuce, corn salad or rocket
Cooking Method
This could also be served as one large bowl with the steak tossed with the salad.