|Energy (Kcal) 191||9.6%|
|Saturated Fat 3.4g||11.3%|
|Total Sugars 2.4g|
Scrub the potatoes, cut each in half lengthways and then in half again.
Place potatoes in a pan with just enough boiling water to cover them. With the lid on, bring to the boil and simmer for 15 minutes or until tender and then drain. Allow potatoes to cool slightly.
Place pancetta or bacon in a pan and dry-fry until crispy. Add spring onions and courgette, cook until very slightly softened.
Place lettuce in a layer on the bottom of a dish or plate, pile on the potatoes and pancetta mixture. Serve drizzled with dressing and sprinkled with cheese.
500g Salad potatoes
100g Pancetta slices, cut in half, or 6 rashers smoked streaky bacon, cut into three
4 Spring onions, thickly sliced
1 Courgette, thinly sliced
Cos lettuces, roughly chopped
3tbsp Caesar dressing
Parmesan cheese, grated to serve (optional)
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
This campaign was originally produced in the framework of a programme co-financed by the European Union