|Energy (KJ) 2614||31%|
|Energy (Kcal) 626||31%|
|Saturated Fat 6.4g||50%|
|Total Sugars 3.1g||3%|
Place all the presto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until it all blends together. Add in a squeeze of lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.
Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.
Heat the griddle pan and lightly oil with rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon until crispy then cut into strips.
Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.
12-15 baby/new season potatoes
4 chicken breasts
8 rashers of bacon
2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)
For the Pesto:
½ clove of garlic, chopped
Sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
A handful of pine nuts, very lightly toasted
A good handful of freshly grated parmesan cheese
A small squeeze of lemon juice
or alternatively use a jar of pre-made pesto
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
This campaign was originally produced in the framework of a programme co-financed by the European Union