Rump Steak and Chicory Salad Recipe

Ingredients

• 500 g waxy salad potatoes e.g. Charlotte or Ratte, halved
• 2 yellow heads chicory, quartered lengthwise
• 2 red heads chicory, halved
• 1 tbsp olive oil
• 400 g thick Scotch Beef PGI rump or sirloin steak, trimmed of any excess fat and gristle
• 1 clove garlic, crushed
• 5 tbsp walnut oil
• 2 tbsp sherry vinegar
• 1 tsp clear honey or maple syrup
• 1 tbsp Dijon mustard
• 1 small shallot, finely chopped
• A large handful of lambs lettuce, corn salad or rocket