|Sat Fat 5.3g||26%|
4 new potatoes, quartered
6 small cauliflower florets, blanched for one minute
4 stems of sprouting broccoli
3-4 stems rainbow chard or kale, trimmed
2 teaspoons ground turmeric
2 teaspoons rapeseed oil
½ prepared roasted red pepper, cut into chunks
1 small boneless salmon fillet
A handful of fresh watercress leaves
For the dressing:
1 tablespoons low fat natural yogurt
1 teaspoon rapeseed oil
1 teaspoon lemon juice
Zest of ½ lemon
1 teaspoon freshly chopped tarragon or ½ teaspoon dried tarragon
1 tablespoon sesame seeds, toasted, to garnish
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
A fantastic consistency runs through this frittata which is animated and littered with soft potato and crunchy flavoursome red pepper. Discover the easy method guaranteeing excellent results.
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union