|Energy (Kcal) 626||31%|
|Energy (KJ) 2614||31%|
|Saturated Fat 6.4g||50%|
|Total Sugars 3.1g||3%|
Place all the presto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until it all blends together. Add in a squeeze of lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.
Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.
Heat the griddle pan and lightly oil with rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon until crispy then cut into strips.
Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.
12-15 baby/new season potatoes
4 chicken breasts
8 rashers of bacon
2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)
For the Pesto:
½ clove of garlic, chopped
Sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
A handful of pine nuts, very lightly toasted
A good handful of freshly grated parmesan cheese
A small squeeze of lemon juice
or alternatively use a jar of pre-made pesto
Greek Style Beef and Potato Moussaka
Moussaka is the ultimate Greek comfort food, but this healthy version means you can enjoy it guilt-free. Enjoy something a little different for dinner tonight!
This potato recipe is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins.
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