Ingredients (serves 2)

Preparation time: 50 minutes

For the potatoes

• 400 g baby potatoes, skin on

• 1 tbsp Natural Spices Pablo’s Potato seasoning

• 1 tbsp olive oil

For the dressing

• 20 g Parmesan flakes

• 1 tsp wholegrain mustard

• ½ tsp smooth mustard

• 40 g low-fat mayonnaise

• 50 g Greek yoghurt

• 1 tbsp Worcestershire sauce

• 30 ml extra virgin olive oil

• 1 tbsp lemon juice

• 1 clove of garlic

For the salad

• 2 eggs

• 2 baby romaine lettuces

• 1 avocado

• 12 cherry tomatoes

• 30 g Parmesan flakes

Method

1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.

2. Scrub the baby potatoes clean and place them in a pan with plenty of water. Bring to the boil and cook for about 15 minutes until tender. Drain and pat dry with kitchen paper.

3. Spread the potatoes over the baking tray and gently press them flat using the bottom of a glass. Drizzle with olive oil, sprinkle with Pablo’s Potato seasoning and season with salt and pepper. Roast for about 40 minutes until golden and crispy.

4. Make the dressing: place the Parmesan, both mustards, yoghurt, mayonnaise, Worcestershire sauce, olive oil and lemon juice in a small food processor. Crush in the garlic and blend until smooth. A stick blender works just as well.

5. Boil the eggs until cooked to your liking.

6. Separate the lettuce leaves, wash and dry well, then slice into strips. Halve the cherry tomatoes and slice the avocado. Peel the eggs and cut them in half.

7. Remove the crispy potatoes from the oven and roughly chop them into bite-sized pieces.

8. Divide the lettuce between two (deep) plates. Top with the crispy potatoes, tomatoes, avocado and eggs. Drizzle over the dressing and finish with Parmesan flakes. Season to taste with salt and pepper.

Tip

Turn this into a next-level Caesar by adding grilled chicken or roasted chickpeas tossed in Pablo’s Potato seasoning, and finish with a few capers or anchovy crumbs for extra umami and crunch.