|Energy (KJ) 940||11%|
|Energy (Kcal) 226||11%|
|Saturated Fat 2g||20%|
|Total Sugars 5g||5%|
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
100g baby/new season potatoes
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
A recipe created by Michel Roux Jr for British Sausage Week 2015
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Roasts aren't just for Sundays, they're perfect for a mid-week meal too. Try this lamb mini roast with citrus baby carrots and new potatoes.