Crispy lamb and potato wedge salad recipe | Sainsbury`s Magazine

Ingredients

• 2 floury potatoes, cut into wedges (about 250g)
• 1 tbsp olive oil, plus 2 tsp extra
• 1 tsp dried oregano
• 1 courgette, trimmed and cut into thick slices
• 1 red onion, cut into wedges
• 100g leftover roast lamb, shredded
• 2 anchovy fillets
• 1 garlic clove, crushed
• ¼ tsp Dijon mustard
• zest and juice of ½ lemon, plus 1 tsp extra juice
• 40g curly kale
• 30g feta, crumbled