Beef Olives with Horseradish Potato

4 Rua potatoes, peeled & diced
4 tbsp rice bran oil
1 onion, fine sliced
1 clove garlic, crushed
1 slice bread
1 tsp mixed herbs
½ cup cheese, grated
SIDS SALT & PEPPER to taste
4 beef schnitzels
1 tbsp SIDS HOT WORCESTER SAUCE
½ red onion, diced
4 tbsp plain yoghurt
2 tbsp prepared horseradish
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
Potato Salad

Place beef in a flat dish and coat well with SIDS HOT WORCESTER SAUCE. Marinate for 1 hour.
Place potatoes into a saucepan, top with water, bring to a boil cook until tender. Drain and set aside.
Pour 2 tbsp oil into a frying pan then cook onion and garlic until soft and translucent. Remove from heat to cool.
Place bread in a food processor, blend until you have soft breadcrumbs and pour into a large bowl. Add garlic, onion, herbs and cheese. Season with SIDS SALT & PEPPER to taste and mix well.
Preheat oven to 180°C.
Cut schnitzels in half. Lay on a board and place a little of the stuffing mixture at one end. Roll away from you and secure with a toothpick. Repeat with remaining schnitzel and stuffing.
Pour 2 tbsp oil into a large frying pan and cook the beef olives, 4 at a time until golden and the cheese is oozing out. Place in an ovenproof dish and place in oven until you have finished frying all the olives.
Take the warm potatoes and toss together with red onion, yoghurt, horseradish and SIDS LOW SUGAR RASPBERRY VINEGAR. Season to taste.
Toss green salad ingredients and dressing together in a bowl.
Serve Beef Olives with a side of potato salad.