Ingredients
- 500g new potatoes
- 1 tbsp olive oil
- squeeze of lemon juice
- 2 avocados
- handful of toasted almonds
- 2 tubs mustard cress
Method
-
Slice the potatoes into thick rounds and boil for
about 10 mins until tender, then drain. Whisk the
olive oil and lemon juice together in a large bowl
with a little salt and pepper, then toss in the hot
potatoes and leave to cool.
-
Halve, stone and peel the avocados and cut into
similar-sized chunks. When ready to serve, toss all
the ingredients in with the potatoes and serve
straight away.
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