- 1.2kg potatoes, cut into 4cm chunks
- 2 oregano sprigs, leaves stripped
- zest 1 lemon
- 2 tbsp olive oil
TipLeafy salad with potato croutons
Quarter any leftover roast potatoes and toss with 1 tsp olive oil on a baking tray. Roast at 200C/fan 180C/gas 6 for 15 mins until crisp. Meanwhile, mix 1 tbsp balsamic vinegar with 1 tsp wholegrain mustard and 1 tsp clear honey. Cool the potatoes for 1 min, then toss with 4 handfuls of your favourite leaves or lettuce and the dressing.