|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
Blue Cheese Mini Sliders With Potato Buns
The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!
Charred potato, grilled peach and sliced lamb with parsley dressing
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.
Make use of the new season crop to create this deliciously fresh and light dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union