Potato and salami salad with mostarda caper dressing


300g new potatoes, cooked
1 tbsp olive oil
100g rocket
1 celery heart, thinly sliced
100g puy lentils, cooked
100g salami (fennel, Milano or coppa di parma), cut into thin strips
Slivers of grana padano cheese
For the dressing
1 tbsp capers, soaked in cold water, drained and chopped
1 tbsp mostarda, chopped
1 tbsp mint, shredded
1 tbsp balsamic vinegar
3 tbsp olive oil

Salt and black pepper
1 Preheat the oven to 200C/400F/gas mark 6. Cut the new potatoes into halves and quarters and toss in olive oil. Season well and roast for 20 minutes until slightly browned. Remove from the oven and allow to cool down to room temperature.

2 Make the dressing by whisking together all the ingredients. Season.

3 Arrange the potatoes on a large plate. Toss the rocket, celery and lentils in some of the dressing and sprinkle this over the potatoes. Top with the salami and grana padano slivers. Drizzle with the rest of the dressing.