|Sat Fat 5.3g||26%|
4 new potatoes, quartered
6 small cauliflower florets, blanched for one minute
4 stems of sprouting broccoli
3-4 stems rainbow chard or kale, trimmed
2 teaspoons ground turmeric
2 teaspoons rapeseed oil
½ prepared roasted red pepper, cut into chunks
1 small boneless salmon fillet
A handful of fresh watercress leaves
For the dressing:
1 tablespoons low fat natural yogurt
1 teaspoon rapeseed oil
1 teaspoon lemon juice
Zest of ½ lemon
1 teaspoon freshly chopped tarragon or ½ teaspoon dried tarragon
1 tablespoon sesame seeds, toasted, to garnish
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.
Griddled lamb steaks with warm potato salad
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An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
moroccan-spiced baked potato crisps
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