|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
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.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!