Asparagus, lamb and potato salad
By Rosa Matto
INGREDIENTS:
500 g new baby potaoes
300 g fresh asparagus, trimmed, peeled and cut into 6 cm lengths
2 oranges, peeled and cut into segments
juice and finely grated zest of the 2 oranges above
6 tablespoons olive oil
2 small red chillies, seeded and sliced very finely
1 teaspoon Dijon-style mustard
small pinch of sugar to taste
salt and pepper
300 g lamb strips from the backstrap or leg, grilled
small bunch chives, cut into 3 cm lengths
INSTRUCTIONS:
Simmer the potatoes in salted water until tender. Drain
Meanwhile, plunge the asparagus into boiling salted water for 3-4
minutes, drain and refresh. Or grill on a hot plate.
To make the dressing, whisk together the orange juice and zest, olive oil, chillies, mustard and sugar. Season with salt and pepper.
Place the warm potatoes, asparagus, lamb and orange segments in a
serving bowl and toss very gently together with the dressing to coat all the ingredients, taking care not to break up the asparagus.
Scatter the chives over and serve.