|Energy (Kcal) 196|
|Saturated Fat 1.4g||7%|
|Total Sugars 2.7g||3%|
Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
650g Salad potatoes
3tbsp capers in brine, drained and rinsed
3tbsp chopped fresh mint
3tbsp chopped flat leaf parsley
zest and juice of 1 lemon
3tbsp extra virgin olive oil
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union