- 500g new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- squeeze of lemon juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- handful of toasted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 2 tubs mustard cress
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
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.