Rump Steak and Chicory Salad

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