Ingredients

• 2 tbsp vegetable oil
• 1 baking potato
• peeled and cubed
• salt and freshly ground black pepper
• 50g/1¾oz sesame seeds
• splash light soy sauce
• 100ml/3½fl oz plum sauce from a bottle
• 50ml/1¾fl oz rice wine vinegar
• 1 chilli
• finely chopped
• 1 lime
• juice only
• 1 tbsp chopped fresh coriander
• handful fresh mint leaves
• 2 Baby Gem lettuce
• leaves divided
• 2 handfuls chard leaves
• 2 smoked duck breasts
• sliced

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the oil into an ovenproof dish and place into the oven for five minutes
• or until very hot. Add the potato pieces and season well with salt and freshly ground black pepper. Place into the oven and roast for 30 minutes
• or until crisp and golden.
• Remove from the oven
• add the soy sauce and sesame seeds and stir to combine.
• For the dressing
• place all of the dressing ingredients into a bowl and stir well to combine.
• To serve
• place the mint
• Baby Gem lettuce leaves and chard in a large clean bowl. Add the dressing and mix well to coat the leaves
• then add the potatoes. Arrange the salad onto four plates and top with smoked duck breast slices.