Per Serving | %RI |
---|---|
KCAL 534 | 26% |
Fat 27g | 38% |
Sat Fat 5.8g | 29% |
Sugar 7.1g | 7% |
Salt 0.5g | 8% |
250g salad potatoes (such as Charlotte), boiled, cooled and quartered or cubed
2 boneless lamb leg steaks
1 teaspoon olive oil
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of fresh watercress, rinsed
1 red chicory, cut into wedges (optional)
A few sprigs of fresh dill leaves, chopped
2 tablespoons fresh pomegranate seeds
For the dressing:
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon runny honey
High fibre
The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!
A recipe created by Michel Roux Jr for British Sausage Week 2015
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