Pastrami and egg salad

[Serves 4]

12 baby potatoes
1 tbsp olive oil
1 tsp mustard seeds
sea salt flakes and freshly ground black pepper
8 slices pastrami
4 eggs, soft boiled
1 packet baby leaves

For the easy Caesar dressing
4 anchovy fillets
2 tbsp fresh lemon juice
2 tbsp mayonnaise
2 tbsp grainy mustard

1 Preheat the oven to 200ºC. Boil the potatoes until cooked, then drain and turn out onto a baking dish. Crush each one with a potato masher then drizzle with oil and season with mustard seeds, salt and pepper. Bake for 30 minutes or until browned and crispy.
2 Combine the dressing ingredients and process until smooth.
3 Divide the leaves between four plates, top with potatoes and pastrami; drizzle with dressing. Top each
salad with a soft-boiled egg and serve immediately.