|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
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.
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.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!