|Sat Fat 7g|
For this recipe a griddle pan is suggested but a frying pan will work just as well.
Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and leave until cool enough to handle. Keep the water and cook the green beans for 5 minutes and drain.
Place a griddle pan over a medium heat. Toast the pine nuts on the griddle pan while slicing the courgette into ½ cm pieces or if you have a mandolin slice into long strips and pop into a big bowl.
Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes onto the griddle pan and cook until nicely charred, do the same with the courgettes and keep warm. This may be in 3 batches depending on the size of your pan.
In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.
Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.
400g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved
2 medium courgettes
200g green beans
50g rocket leaves
2 small baby gem lettuces
5g fresh mint
20g toasted pine nuts
Juice and zest of 1 lemon
3tbsp olive oil
150g Feta cheese, crumbed
Salt and milled pepper
"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."
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