Lamb and potato salad with green tapenade dressing

Serves 4

500g kipfler potatoes, halved lengthways
2 fennel bulbs, trimmed, cut into
thin wedges
1 tbs olive oil
3 (about 600g) lamb eye of loin (backstraps)
1 bunch asparagus, trimmed, cut in
half diagonally
1 bunch watercress, sprigs picked
¼ cup green olive tapenade (see page 123)
1 tbs lemon juice
2 tbs extra virgin olive oil

1. Preheat oven to 180°C. Place potato and fennel on an oven tray and drizzle with 3 tsp of oil. Season to taste with salt and pepper. Bake, turning occasionally, for 30-35 minutes or until tender. Remove from oven and set aside for 15 minutes.


2. Heat remaining oil in a large frying pan over high heat. Cook lamb in pan for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.


3. Meanwhile, add the asparagus to the pan and cook, tossing, for 1-2 minutes or until bright green and tender crisp. Remove from heat and set aside.


4. Thickly slice the lamb. Place lamb, potato, fennel, asparagus and watercress in a large bowl and gently toss. Divide evenly among serving dishes.

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5. Combine the tapenade, lemon juice and oil in a jug. Drizzle over the salads and serve immediately.

Recipes: Sarah Hobbs. Photography: Ben Dearnley. Styling: Amber Keller. Food preparation: Cynthia Black.