Jersey Royals, Tenderstem® Broccoli & Mozzarella Salad

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Fill a large pan with water, add a pinch of salt and set on a high heat to come to the boil. Meanwhile, scrub the Jersey Royal potatoes and chop them into equal-sized, bite-sized chunks. When the water is boiling, add the potatoes. Simmer for 12-15 mins till the potatoes are almost cooked through. Drain and set aside.

2. Trim any woody ends off the Tenderstem® broccoli. Chop any thicker stalks so they’re roughly the same size. Add the broccoli to a roasting tin. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Slide into the oven. Roast for 8-10 mins till tender and slightly charred.

3. Meanwhile, make the dressing. Finely grate the lemon zest into a bowl. Squeeze in the juice. Halve the chilli, then scoop out the seeds and white pith, if you prefer less heat. Dice the chilli and add it to the bowl. Pour in the honey and wholegrain mustard. Drizzle in 1 tbsp olive oil and season with a large pinch of salt and pepper. Mix well.

4. Tip the cooked and cooled potatoes into a large salad bowl. Add the charred Tenderstem® broccoli. Drizzle over the dressing. Gently toss to coat. Drain the mozzarella.

5. Divide the watercress between 2 plates. Spoon over the potatoes and broccoli. Tear over the mozzarella and serve.