Per Serving | %RI |
---|---|
KCALS 352 | |
Protein 29g | |
Carbs 18g | |
Sugar 4g | |
Fat 17g | |
Sat Fat 2.5g | |
Fibre 5g | |
Salt 0.9g |
Cook the potatoes in a saucepan of boiling salted water with a lid and when ready drain and leave to cool. Once cooled cut the potatoes into bite size pieces.
While the potatoes are cooking, slice the onion and drain the tuna.
In a fresh saucepan of slightly salted water cook the runner beans for 4-5 minutes then add the kale and cook for 10 seconds and drain.
In a large serving bowl add the potatoes, runner beans, kale and red onion. Drizzle in the olive oil and lemon juice and mix well.
Add the tuna, sundried tomatoes and black olives, lightly mix and serve with a scattering of sunflower seeds.
350g Salad/Baby potatoes (such as Charlotte or Maris Piper), sliced in half
2 tins of tuna in spring water
50g black pitted olives
1 small red onion, finely sliced
150g runner beans, sliced into 2cm pieces
50g sundried tomatoes, roughly chopped
100g curly Kale, roughly chopped
20g sunflower seeds
Juice of 1 lemon
2tbsp olive oil
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
Low fat
Low sat fat
High protein
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.