Enjoy the first new potatoes of the season with delicately flavoured, sweet and nutty Jersey Royals. Best eaten simply, let them shine in this moreish salad.
Ready in: 30 minutes
Serves: 4 as a starter or light lunch
600g Jersey Royals, scrubbed and halved if large
3 tbsp extra-virgin olive oil
1 small garlic clove, crushed
finely grated zest and juice 1 lemon
12 slices Parma ham
50g bag wild rocket
1 tbsp clear honey
1 tbsp freshly chopped flat-leaf parsley
1) Cook the potatoes in boiling salted water for 12-15 minutes, until tender. Meanwhile, in a non-metallic bowl, whisk together the olive oil, garlic, lemon zest and juice, and season to taste. Drain the potatoes and toss in the marinade. Cover and leave to cool slightly.
2) Remove the potatoes from the dressing and divide among 4 serving plates. Arrange the ham and rocket on the plates with the potatoes. Whisk the honey into the marinade and stir in the parsley. Drizzle over the
potatoes, ham and rocket, then serve.
Per serving: 340 calories, 17.9g fat (3.6g saturated), 2.71g salt.