New potatoes with lemon and almonds

A warm potato salad with a delectable combination of flavours and textures.

• 500g new potatoes, left whole unless they’re big in which case cut into halves or thirds
• 1 preserved lemon, skin only finely chopped (pith and flesh discarded)
• Juice of ½ lemon
• 50g flaked almonds, toasted (just give them a couple of minutes in a dry pan over a low-medium heat until golden brown)
• 3 tbsp extra virgin olive oil
• Small handful parsley, chopped
• Small handful mint, chopped
• ½ tsp salt

1. Bring a large saucepan of salted water to the boil and cook the new potatoes for 12-18 mins (depending how big they are) until tender
2. While they’re cooking, mix the other ingredients together in a small bowl
3. When the potatoes are cooked, drain them and tip them back into the pan
4. Pour the dressing over them, gently mix through and leave to stand for a minute or two before serving

Serve as a side dish at a barbecue, alongside a lovely medium-rare grilled steak or simply with hummous and a crunchy green salad.