|Energy (Kcal) 226||11%|
|Energy (KJ) 940||11%|
|Saturated Fat 2g||10%|
|Total Sugars 5g||5%|
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
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.
Mexican beef lettuce tacos with potato tortilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
Warming Potato & Lentil Curry with Crumbled Cauliflower
Try this wonderfully warming potato and lentil curry with crumbled cauliflower.
Great for a mid-week pick me up!