|Energy (Kcal) 350|
|Saturated Fat 1.0g||5%|
|Total Sugars 4.9g||5%|
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 teaspoon olive oil
3 spring onions, finely shredded
⅓ cucumber, finely shredded
1 large carrot, peeled and coarsely grated
80g radishes, finely sliced
3 tablespoons fresh coriander leaves, roughly chopped
2 tablespoons sesame oil
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
This campaign was originally produced in the framework of a programme co-financed by the European Union