|Energy (Kcal) 505||25%|
|Energy (KJ) 2108||25%|
|Saturated fat 7.9g||39%|
|Total Sugars 18.2g||20%|
Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.
Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.
In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.
Stir the sauce through the potatoes before serving.
1kg new potatoes
175g cashews (soaked in water for at least 4 hours then drained)
1 ripe mango
30g fresh coriander
1 lemon juiced
¼ teaspoon of cayenne pepper
8-g flaked almonds
1 ½ tablespoons of tamari
½ teaspoon of cinnamon
180ml of water
5 tablespoons of desiccated coconut
1 ½ tablespoons of curry powder
½ tablespoon of garam masala
Salt and pepper
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.