|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
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Serve hits delicious recipe hot or cold, ideal to share with friends
This classic soup is perfect for the winter months. It is easy to make and tastes great too!
This campaign was originally produced in the framework of a programme co-financed by the European Union