|Energy (Kcal) 232||11.6%|
|Saturated Fat 1.3g||4.3%|
|Total Sugars 9.6g|
Scrub the potatoes, cut each in half lengthways and then in half lengthways again.
Place potatoes in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
Place potatoes in a pan with just enough boiling water to cover them. Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain.
Allow the potatoes to cool slightly. Season. Toss together the mango, onions and strawberries.
Place lettuce onto plates or bowls. Top with potatoes and fruit, then drizzle over dressing.
500g Salad potatoes (such as Charlotte)
1 Ripe mango, peeled and sliced
4 Spring onions, sliced
100g Strawberries, hulled and quartered
4 Gem lettuces, quartered
100ml Fruit smoothie, eg. Kiwi, apple & lime
2tbsp Extra virgin olive oil
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Aromatic Iranian lamb & potato one pot
Bring the taste of Iran home with this aromatic lamb & potato one pot. Featuring the authentic flavours of pomegranate and cumin seeds, this dish is great for entertaining loved ones or to enjoy as an exciting mid-week meal.
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
This campaign was originally produced in the framework of a programme co-financed by the European Union