Here is an easy recipe for a quick and easy lunch. This potato salad with pear is simple and filled with great flavours.

Serves 4

You will need:

Lamb Brand Che Pasta Farfalle 500g

Lamb Brand Almonds 60g

Lamb Brand Walnuts 60g

Lamb Brand Poppy Seeds 2 tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Baby Potatoes 900g, unpeeled

Baby Spinach 175g

Olive oil 3 tbsp

Medium Ripe Pears 2

Honey 2 tbsp

Dijon Mustard 2 tsp

White Wine Vinegar 2 tsp

Lemon Juice 2 tsp

Lemon 1

All you have to do is:

1. Scrub the potatoes, then cook in a saucepan of lightly salted boiling water for 15mins, or until tender.

2. Drain, cut into halves, or quarters if large, and place in a serving bowl.

3. Cook the pasta in salted boiling water till al dente around 7-10min follow instructions indicated on the package.

4. In a small bowl or jug, whisk together the mustard, vinegar & honey. Gradually add the olive oil until the mixture begins to thicken.

5. Stir in the poppy seeds and season to taste with salt & pepper.

6. Pour about 2/3 of the dressing over the hot potatoes and toss gentley to coat.

7. Leave until the potatoes have soaked up the dressing and are just warm.

8. Meanwhile, quarter and core the pears. Cut into thin slices, and then sprinkle with the lemon juice to prevent them from going brown.

9. Add to the potatoes with the spinach leaves, toasted nuts and pasta. Gently mix together.

10. Drizzle the remaining dressing over the salad.

11. Serve immediately before the spinach starts to wilt.’