Potato Salad with Lamb

Ingredients

• 2 red bell peppers
• 600 g small waxy potatoes
• Salt
• Pepper
• 4 tbsp olive oil
• 150 g mixed greens (e.g., arugula, baby pak choi)
• 100 g mini mozzarella balls
• 300 g lamb fillet
• 1 tsp curry powder
• 2 tbsp lemon juice
• 2 tbsp wine vinegar

Instructions

1. 1.

   Wash the bell peppers, quarter them, trim and place skin side up on a parchment‑lined baking sheet. Grill under a preheated oven grill for about 10 minutes until the skins blister and blacken. Remove and cover with a damp cloth to cool, then peel and slice into strips.

2. 2.

   Meanwhile, peel and quarter the potatoes. Season with salt and pepper, arrange on a parchment‑lined tray, drizzle with 1 tbsp olive oil, and bake in a preheated oven at 200 °C (180 °C fan) for about 20–25 minutes, turning occasionally.

3. 3.

   Wash the greens, dry, trim, and tear into bite‑sized pieces. Drain the mozzarella balls.

4. 4.

   Pat the lamb fillet dry, season with salt and pepper. Heat 1 tbsp oil in a pan over medium heat and sear the lamb briefly; remove. Place the lamb on the potatoes 5–8 minutes before they finish cooking. Mix curry powder with 1 tbsp oil and brush onto the potatoes.

5. 5.

   Whisk lemon juice, wine vinegar, and remaining olive oil; add to the greens, season with salt and pepper. Divide into four bowls, top with mozzarella balls.

6. 6.

   Slice the cooked lamb thinly and arrange over the potato salad. Sprinkle bell‑pepper strips on top and serve immediately.