METHODPlace the potatoes into cold salted water and simmer gently until cooked.
Leave to cool and then drain. Cut each potato into 6 wedges and brush with some olive oil.
Grill over high heat on a bar grill and when they are well marked, set them aside and keep warm.
To make the dressing, place all of the ingredients in a blender and blitz until smooth.
Strain through a sieve and drizzle over the lettuce. Serve with the warm grilled potatoes.
For floury potato varieties like Rooster, you can stop them from breaking up by first boiling them in cold water and simmering gently.
Serves: 6
Preparation: 5 mins
Cooking: 15 mins
4 Rooster Potatoes
2 little gem lettuces (cut into quarters)
2 ripe plum tomatoes (de-seeded)
1 garlic clove (peeled and crushed)
Half squeezed lemons
3 tbsp olive oil
1 tsp castor garlic, salt and pepper