Mediterranean Potato Salad with Green Bean Recipe
- Prep in:
- 20 mins
- Cook in:
- 10 mins
- 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
- 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.
- Cook the green beans in the potato water for 3-4 minutes or until tender.Drain and place into the bowl with the potatoes.
- Take a vegetable peeler and slice ribbons of courgettess and transfer into the bowl.
- 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
