|Sat Fat 6.5g|
Bring a medium saucepan of water to the simmer, if you have some parsley and a small glass of white wine pop into the water, place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.
In a second saucepan cook the potatoes in slightly salted water until soft, drain and leave to cool.
In the potato water cook the asparagus and peas for 2 minutes and drain and leave to cool for 5 minutes.
In a large mixing bowl add all the ingredients to make the dressing and mix well.
Add the potatoes, asparagus, fennel and peas and again mix well with salt and milled pepper.
Take the salmon out of the water, flake over the salad and serve with watercress and crisp fresh bread.
To cool things as quickly as possible as this recipe would benefit from cooler potatoes. Once drained spread onto a tray in one single layer and leave in a cool spot. Outside would be fine!
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400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and chopped into dice
450g fresh salmon
1 medium fennel, thinly sliced
8 asparagus spears, chopped into smallish pieces
100g frozen peas
For the dressing
100ml reduced fat crème fraiche
2tbsp olive oil
1 tsp Dijon mustard
1tbsp chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress to serve
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.
Low sat fat
Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."