Serves: 2 | Preparation Time: Depends how much you've been drinking...
500g boiled kipfler potatoes, peeled, thickly sliced diagonally
1 bunch asparagus, woody ends trimmed, halved diagonally
200g of broken up slow cooked lamb or thinly sliced
100g (1/5 cup) good-quality whole-egg mayonnaise
2 tbsp seeded mustard
1 tablespoon finely chopped fresh dill & picked mint
Salt & freshly ground black pepper
100g mixed leaf salad
Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 8 minutes or until tender. Rinse under cold running water. Drain well.
Meanwhile, cook the asparagus in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
Mix mayo and seeded mustard together.
Heat lamb (if using leftovers) in microwave for 2-3 mins.
Mix lamb into potatoes with mustard mayo, season and place in a bowl.
Pick your mint leaves and dill and add to the salad mix. Make a basic olive oil and lemon dressing and toss.
Place your salad on top of the lamb potato mix and enjoy!