- 500g pack new potato, halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 250g pack small mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small garlic clove, crushed (or squeeze garlic paste)
- 2 Little Gem lettuces, leaves separated
- 4 slices thick ham, torn into bite-size pieces
Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.
Make it veggieReplace the ham with a few sliced red peppers or artichokes from a jar.