Ingredients

one and 1/4 small new potatoes

1 ripe avocado

1 container mustard and cress

grated zest of 1/2 lemon

2 cups aragula leaves

salt and black pepper

dressing

1 teasepoon gluten free whole grain mustard .

juice of 1/2 lemon

2 tablespoon mayoneise

Cook the potatoes in a saucepan of salted boiled. Drain well and place in a large salted bowl. Halve the avocadoand remove the stone cut the flesh into pieces . whisk together the dressing ingredients in a small bowl , then add to the warm potatoes . mix in the avocado pieces cress lemon zest and aragula . Divide the salad beetween 4 plates and serve . For potato and sundried tomato salad Cook the potatoes as above drain well and place in a large salad sundried tomatoes in oil 12 slices pitted olives . @ tablespoon pesto and 3 tablespoon light sour crean . SEason with plenty of blk pepper .

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