|Energy (KJ) 940||11%|
|Energy (Kcal) 226||11%|
|Saturated Fat 2g||20%|
|Total Sugars 5g||5%|
100g baby or new season potatoes
10 green beans, topped and tailed
1 small courgette
½ fennel bulb, finely sliced
50g cooked green lentils
30g fresh pomegranate seeds
For the dressing:
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoons fresh dill leaves
1 teaspoon freshly chopped parsley
2 teaspoons sunflower seeds, to garnish
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!