Mediterranean Style Potato & Greens Salad

Prep in:
20 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 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.

Ingredients

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

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

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