Per Serving | %RI |
---|---|
Energy (KJ) 940 | 11% |
Energy (Kcal) 226 | 11% |
Fat 14g | 20% |
Saturated Fat 2g | 20% |
Total Sugars 5g | 5% |
Salt 0.5g | 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!
Cajun spiced chicken & potato one pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!