Per Serving | %RI |
---|---|
Energy (Kcal) 216 | |
Fat 8.6g | 9.6% |
Saturated Fat 1.3g | 4.3% |
Total Sugars 3.2g | |
Salt 0.2g | 3.3% |
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
Dressing
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp Dijon mustard
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