|Energy (KJ) 640||7%|
|Energy (Kcal) 153||7%|
|Saturated Fat 0.6g||3%|
|Total Sugars 8.6g||9%|
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
150g New season potatoes (or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1 tablebspoon low fat crème fraiche
2 teaspoon mayonnaise
1 teaspoon grain mustard
Juice of ½ lemon
½ teaspoon poppy seeds
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.
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
Low sat fat
Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.
Make use of the new season crop to create this deliciously fresh and light dish.