Funky Potato and Courgette Salad

Funky potato and courgette salad recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.05
Per Serving %RI
KCALS 307
Protein 11g
Carbs 19g
Sugar 4g
Fat 20g
Sat Fat 7g
Fibre 5g
Salt 1g

Method

For this recipe a griddle pan is suggested but a frying pan will work just as well.

Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and leave until cool enough to handle. Keep the water and cook the green beans for 5 minutes and drain.

Place a griddle pan over a medium heat. Toast the pine nuts on the griddle pan while slicing the courgette into ½ cm pieces or if you have a mandolin slice into long strips and pop into a big bowl.

Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes onto the griddle pan and cook until nicely charred, do the same with the courgettes and keep warm. This may be in 3 batches depending on the size of your pan.

In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.

Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.

Ingredients

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved

2 medium courgettes

200g green beans

50g rocket leaves

2 small baby gem lettuces

5g fresh mint

20g toasted pine nuts

Juice and zest of 1 lemon

3tbsp olive oil

150g Feta cheese, crumbed

Salt and milled pepper

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved 2 medium courgettes 200g green beans 50g rocket leaves 2 small baby gem lettuces 5g fresh mint 20g toasted pine nuts Juice and zest of 1 lemon 3tbsp olive oil 150g Feta cheese, crumbed Salt and milled pepper

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