|Energy (Kcal) 245|
|Saturated Fat 0.8g||4%|
|Total Sugars 1.2g||1.3%|
Place the potatoes in a saucepan of boiling water and boil for 10 minutes.
Meanwhile place the eggs in a small saucepan of simmering water and cook for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp fresh dill, finely chopped
2 tbsp capers
4 gherkins, finely chopped
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Greek Style Beef and Potato Moussaka
Moussaka is the ultimate Greek comfort food, but this healthy version means you can enjoy it guilt-free. Enjoy something a little different for dinner tonight!
Low sat fat
Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.
This campaign was originally produced in the framework of a programme co-financed by the European Union