|Sat Fat 7g|
For this recipe a griddle pan is suggested but a frying pan will work just as well.
Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and leave until cool enough to handle. Keep the water and cook the green beans for 5 minutes and drain.
Place a griddle pan over a medium heat. Toast the pine nuts on the griddle pan while slicing the courgette into ½ cm pieces or if you have a mandolin slice into long strips and pop into a big bowl.
Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred and keep warm. This may be in 3 batches depending on the size of your pan.
In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.
Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.
400g baby potatoes, halved (or 2cm cubed Roosters)
2 medium courgettes
200g green beans
50g rocket leaves
2 small baby gem lettuces
5g fresh mint
20g toasted pine nuts
Juice and zest of 1 lemon
3tbsp olive oil
150g Feta cheese, crumbed
Salt and milled pepper
Ham, Cheese and Potato Croquette
This recipe is such a crowd pleaser! The combination of a strong cheese, ham and silky potato makes for a delicious snack that is surprisingly quick to whip up.
Spiralizing a potato makes is quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Attempting to make a classic Indian masala? Why not try this recipe containing potatoes, spinach and chickpeas for a nutritious dinner meal.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.