|Energy (Kcal) 216|
|Saturated Fat 1.3g||4.3%|
|Total Sugars 3.2g|
Simmer the potatoes for 15 minutes until tender, then drain, let cool slightly, then quarter.
Meanwhile, put the ingredients for the dressing in a small bowl, season with a little salt & freshly ground pepper, then whisk together.
Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool
Add the onion, chickpeas, tomatoes, olives & parsley, then the remaining dressing, toss together and serve at room temperature.
500g (1lb 2oz) Salad Potatoes (such as Charlotte or Maris Peer), scrubbed
2 small red onions, thinly sliced
400g can chickpeas, drained & washed
175g (6oz) cherry tomatoes, halved
50g (2oz) black olives, pitted & chopped
Small handful of flat leaved parsley, shredded
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp Dijon mustard
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food too!
Feta & spinach potato rosti with roasted tomatoes
These tasty feta and spinach potato rosti are perfect for breakfast, lunch or dinner.
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.