15 - 20 Minutes
20 - 25 Minutes
4 (entrée bowls)
Lemon olive oil*
Salt & pepper
1 medium bunch
2 - 3 tbsp
Cut the potatoes in thick slices and boil in salted water for 10 minutes.
Tear the lettuce and wash well.
Toast the nigella seeds, zest the lemon and slice the lemon flesh.
Mix the potatoes with the lemon zest, lemon slices, nigella seeds and lettuce.
Prepare the dressing by mixing together lemon olive oil, salt and pepper.
Garnish with the dressing just before serving.
P.S. Nigella seeds = kalaunji
To make lemon olive oil, soak a lot of lemon zest in olive oil the night before.