Mediterranean Potato Salad with Green Beans

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%

Prep in:

20 mins.

Cook in:

10 mins.

Serves:

2

Cost per Serving

Potato Type

Ingredients

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

Method:

Cook the potatoes in salted boiling water for 15-20 minutes until tender, drain, (reserve the water) cool and cut in half. Transfer to a mixing bowl.
Cook the green beans in the potato water for 3-4 minutes or until tender.Drain and place into the bowl with the potatoes.
Take a vegetable peeler and slice ribbons of courgettess and transfer into the bowl.
Add the fennel, lentils and pomegranate seeds.

Find more recipes like this one bbq, Lunch & Dinner, Meal Occasions, Quick Recipes, Seasonal Recipes, Under 400 Calories, World Flavours

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