Ingredients

500g Small potatoes, halved
2 tbsp Olive oil
Sea salt & freshly ground black pepper
2 Eggs
2 tbsp Capers, rinsed and drained
2 tbsp Fresh parsley, chopped
2 Handfuls mixed salad leaves
70g Parmigiano Reggiano, half finely grated, half shaved

dressing

3 tbsp Olive oil
1½ tbsp White wine vinegar
2 tsp Wholegrain mustard
Pinch of sugar

Method

Preheat the oven to 200°C/Fan oven 180°C/Gas Mark 6.
Put the potatoes into a roasting tin and add the olive oil, tossing to coat. Season with sea salt and black pepper, then roast until brown and crispy.
Meanwhile, hard-boil the eggs, then cool them in cold water. Shell and chop them finely. Combine them with the capers and parsley.
Arrange the mixed salad leaves on two serving plates and share the potatoes between them. Sprinkle with the grated Parmigiano Reggiano, then top with the egg and caper mixture.
Mix together the olive oil, vinegar and mustard and add a pinch of sugar, salt and pepper. Drizzle over the salads and finish off with the Parmigiano Reggiano shavings

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Parmigiano Reggiano Roast Potato Salad