|Energy (KJ) 640||7%|
|Energy (Kcal) 153||7%|
|Saturated Fat 0.6g||3%|
|Total Sugars 8.6g||9%|
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
150g New season potatoes (or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1 tablebspoon low fat crème fraiche
2 teaspoon mayonnaise
1 teaspoon grain mustard
Juice of ½ lemon
½ teaspoon poppy seeds
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.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."