|Energy (KJ) 1693||20%|
|Energy (Kcal) 401||20%|
|Saturated Fat <0.1g||2%|
|Total Sugars 29.3g||32%|
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
12 baby/new season potatoes
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
This campaign was originally produced in the framework of a programme co-financed by the European Union