|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 to 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
1tbsp low fat crème fraiche
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
Garlic spring lamb & potato traybake with asparagus
Try this tasty lamb and potato traybake to mix up your mid week (or weekend). Quick, easy and totally delicious!
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
Low sat fat
Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.
This campaign was originally produced in the framework of a programme co-financed by the European Union