Simon Rimmer servd up a tasty lamb nicoise-ish with a mustard and vinegar salad dressing for the festive season on Sunday Brunch.

The ingredients are: 12 x lamb cutlets and Oil and salt & pepper to griddle.

For the salad: 500g cooked small potatoes, 150g edamame beans, 175g good quality green olives, About 20 marinated anchovies, 200g sun blush/semi-dried tomatoes and 4 x boiled eggs.

For the dressing: 2 tbsp Dijon mustard, 50ml white wine vinegar, 150ml Extra Virgin olive oil, pinch sugar, juice of 1 lemon, handful rocket and chopped parsley.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.