|Energy (Kcal) 489|
|Saturated Fat 3.4g||17%|
|Total Sugars 4.8g||5%|
Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.
Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.
Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.
Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together. Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.
800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered
4 salmon fillets
390g tinned green lentils, drained
100g radish, finely sliced
150g mangetout, shredded
2 tbsp freshly chopped parsley
2 tbsp olive oil
1 tbsp red wine vinegar
½ tbsp wholegrain mustard
1 clove garlic, crushed
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
This campaign was originally produced in the framework of a programme co-financed by the European Union