Warm potato, chicory and steak salad recipe

Place the potatoes in a pan of cold salted water, bring to the boil and simmer for 8-10 minutes until tender. Drain well and set aside.

Meanwhile, brush the chicory and steaks with 1 tbsp of the oil. Heat a griddle pan until smoking, then griddle the chicory for 2-3 minutes, turning halfway, until slightly softened. Set aside. Season the steaks and griddle for 1-3 minutes each side, then set aside to rest.

For a dressing, whisk the lemon juice with the sugar and garlic, season, then whisk in the mustard. Gradually whisk in the remaining oil.

Mix the warm new potatoes with the chicory and spring onion and toss in the dressing. Slice the steaks into strips and toss with the salad and the lamb’s lettuce.