|Energy (KJ) 940||11%|
|Energy (Kcal) 226||11%|
|Saturated Fat 2g||20%|
|Total Sugars 5g||5%|
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.
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
Taking just 5 minutes to cook and 25 minutes to bake this a great meal for an easy dinner recipe. Contains potatoes and all kinds of vegetables it's healthy too!
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This campaign was originally produced in the framework of a programme co-financed by the European Union