|Energy (Kcal) 245|
|Saturated Fat 0.8g||4%|
|Total Sugars 1.2g||1.3%|
Place the potatoes in a saucepan of boiling water and boil for 10 minutes.
Meanwhile place the eggs in a small saucepan of simmering water and cook for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp fresh dill, finely chopped
2 tbsp capers
4 gherkins, finely chopped
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
A classic recipe this is easy to make, containing just a few ingredients. Prep in just 20 minutes, this is great for all cooking levels.
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
This campaign was originally produced in the framework of a programme co-financed by the European Union