|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 to 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
1tbsp low fat crème fraiche
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
A simple, tasty, healthy salad with an Oriental influence.
Aromatic Iranian lamb & potato one pot
Bring the taste of Iran home with this aromatic lamb & potato one pot. Featuring the authentic flavours of pomegranate and cumin seeds, this dish is great for entertaining loved ones or to enjoy as an exciting mid-week meal.
Quick Pork and Potato dumplings with Korean kimchi
Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.
This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.
This campaign was originally produced in the framework of a programme co-financed by the European Union