|Energy (Kcal) 153||7%|
|Energy (KJ) 640||7%|
|Saturated Fat 0.6g||3%|
|Total Sugars 8.6g||9%|
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix to vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
150g New season potatoes (or 2cm cubed Roosters or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1tbsp low fat crème fraiche
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Cajun spiced Chicken & Potato One Pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
Indulge yourself with some comfort food and try this potato and turnip gratin, incredibly simple and quick to make and super tasty!