Mediterranean Potato Salad with Green Bean Recipe

Mediterranean Style Potato & Greens Salad Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2
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%

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds. 

Ingredients

100g baby/new season potatoes

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

100g baby/new season potatoes ½ fennel bulb, finely sliced 1 small courgette 50g cook lentils 30g pomegranate seeds 10 green beans, topped and tailed 10g sunflower seeds For the dressing: 2tbsp olive oil Juice of 1 lemon ½ tsp dill 1tsp chopped parsley

You may also like

Chunky potato and bean soup recipe
  • Prep in: 10 mins
  • Cook in: 20 mins
Crushed Roasties with Coconut Prawns Recipe

Crushed Roast Potatoes with Coconut Prawns Recipe

Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.

  • Prep in: 10 mins
  • Cook in: 40 mins
Mini hasselback potatoes with rosemary and garlic recipe

Mini Hasselback Potatoes with Rosemary and Garlic

Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.

  • Prep in: 5 mins
  • Cook in: 35 mins
Jo Pratt's Champ Cakes with Poached Egg & Bacon Recipe

Jo Pratt's Champ Cakes with Poached Egg & Bacon Recipe

This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.

  • Prep in: 10 mins
  • Cook in: 10 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union