|Energy (Kcal) 216|
|Saturated Fat 1.3g||4.3%|
|Total Sugars 3.2g|
Simmer the potatoes for 15 minutes until tender, then drain, let cool slightly, then quarter.
Meanwhile, put the ingredients for the dressing in a small bowl, season with a little salt & freshly ground pepper, then whisk together.
Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool
Add the onion, chickpeas, tomatoes, olives & parsley, then the remaining dressing, toss together and serve at room temperature.
500g (1lb 2oz) Salad Potatoes (such as Charlotte or Maris Peer), scrubbed
2 small red onions, thinly sliced
400g can chickpeas, drained & washed
175g (6oz) cherry tomatoes, halved
50g (2oz) black olives, pitted & chopped
Small handful of flat leaved parsley, shredded
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp Dijon mustard
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
Low sat fat
This recipes is perfect for a winter lunch. Containing potatoes, ham and spring onions it has a great taste and is good for you!
This campaign was originally produced in the framework of a programme co-financed by the European Union