Summer salad bowl

• pack new potato↗500g g

  halved if large

• eggs↗4
• pack small mushrooms↗250g g

  sliced

• 3 tbsp balsamic vinegar↗ tbsp
• 3 tbsp olive oil↗ tbsp
• small garlic clove↗1

  crushed (or squeeze garlic paste)

• Little Gem lettuces↗2

  leaves separated

• slices thick ham↗4

  torn into bite-size pieces

Step-by-step instructions

1. 1

   Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.

2. 2

   meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.

3. 3

   To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.