|Energy (Kcal) 354||17%|
|Energy (KJ) 1482||17%|
|Saturated Fat 2.1g||10%|
|Total Sugars 4.5g||5%|
Bring a saucepan of salted water to the boil. Spiralize the potatoes and cook for 3-4 minutes, drain into a colander.
Toast the pine nuts in a frying pan over a low heat, transfer to a large mixing bowl.
Add the lemon zest, olive oil and basil. Toss the spiralized potato in the dressing and season with a little salt and milled pepper. Finally mix in the roasted and arrange onto a serving plate. Top with the chopped ham and a sprinkling of the olives and serve.
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2 large Smooth potatoes, such as Roosters, peeled
½ jar roasted red pepper (or cooked fresh red peppers)
10 black olives, chopped
1 thick slice of honey roast ham, chopped
10 basil leaves, chopped
Zest of ½ lemon
1tbsp olive oil
Salt and milled pepper
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
A perfect Spanish brunch, great served over freshly sliced and griddled bread.