This is from ” The Return of the Naked Chef” by Jamie Oliver and is a favourite combination for summer.It goes well with chicken or fish or can be served as a salad on its own.
Ingredients
- 1 large ripe avocado
- 700 g new potatoes scrubbed
- 3 packs cress washed
- olive oil
- juice of 1-2 lemons
- sea salt & black pepper
Servings:
Instructions
- Cook the new potatoes in salted boiling water until very tender then drain.
- Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks and place in a bowl.
- Slice any large potatoes in half but leave whole if small and add to the bowl. Throw in the cress.
- Add a couple of good lugs of olive oil and lemon juice to taste. Season and toss together.
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