Mediterranean Potato Salad with Green Bean Recipe

Mediterranean Style Potato & Greens Salad Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2
Per Serving %RI
Energy (KJ) 940 11%
Energy (Kcal) 226 11%
Fat 14g 20%
Saturated Fat 2g 20%
Total Sugars 5g 5%
Salt 0.5g 5%

Method

  1. Cook the potatoes in salted boiling water for 15-20 minutes until tender, drain, (reserve the water) cool and cut in half. Transfer to a mixing bowl. 
  2. Cook the green beans in the potato water for 3-4 minutes or until tender.Drain and place into the bowl with the potatoes.
  3. Take a vegetable peeler and slice ribbons of courgettess and transfer into the bowl.
  4. Add the fennel, lentils and pomegranate seeds.

Ingredients

100g baby or new season potatoes

10 green beans, topped and tailed

1 small courgette

½ fennel bulb, finely sliced

50g cooked green lentils

30g fresh pomegranate seeds

For the dressing:

2 tablespoons olive oil

Juice of 1 lemon

½ teaspoons fresh dill leaves

1 teaspoon freshly chopped parsley

2 teaspoons sunflower seeds, to garnish

100g baby or new season potatoes 10 green beans, topped and tailed 1 small courgette ½ fennel bulb, finely sliced 50g cooked green lentils 30g fresh pomegranate seeds For the dressing: 2 tablespoons olive oil Juice of 1 lemon ½ teaspoons fresh dill leaves 1 teaspoon freshly chopped parsley 2 teaspoons sunflower seeds, to garnish

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