This recipe first appeared in Food magazine issue 80.
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Ingredients
Method
1.Cook potatoes in a saucepan of boiling salted water until just tender. Drain well and leave to cool slightly. Cut larger potatoes in half.
2.To make dressing, combine olive oil, vinegar, mustard, cumin, honey, lemon zest and juice in a bowl until well combined. Toss through the warm potatoes and leave to cool completely.
3.Once cool, toss through half the nuts and mint and season with salt and freshly ground black pepper. Transfer to a serving bowl and scatter over remaining mint, nuts and pomegranate seeds. Serve salad at room temperature.
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