|Sat Fat 2.5g|
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
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
This campaign was originally produced in the framework of a programme co-financed by the European Union