Funky Potato and Courgette Salad
- Prep in:
- 10 mins
- Cook in:
- 25 mins
- Serves:
- 4
- 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
- Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and leave until cool enough to handle then cut in half. Keep the water and cook the green beans for 5 minutes and drain.
- Heat a griddle or frying pan over a medium heat until hot. Toast the pine nuts until lightly brown in the griddle pan while slicing the courgette into ½ cm pieces or if you have a mandolin slice into long strips and transfer into a big bowl.
- Add the potatoes to the bowl with the courgettes, mint and pine nuts. Add 1 tablespoon of the olive oil, season and toss together. Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred 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 lettuce, green beans, mint, pine nuts, potatoes and courgettes.
- Mix the lemon zest, juice and remaining olive oil in a small bowl. Pour the dressing over the salad and mix well. Garnish with the feta.
Ingredients
400g baby potatoes
2 medium courgettes
200g green beans
50g rocket leaves
2 small baby gem lettuces
5g freshly chopped mint
20g toasted pine nuts
Juice and zest of 1 lemon
3 tablespoons olive oil
Salt and freshly milled black pepper
150g Feta cheese, crumbed
