|Energy (Kcal) 175|
|Saturated Fat 0.6g||3%|
|Total Sugars 4.3g||5%|
Cut each potato into quarters 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. Remove the pan from the heat, add the peas and stir well. Leave to stand for 2 minutes.
While the potatoes cook, roughly chop the watercress and place in a large bowl. Add the tomatoes, ham and dressing and mix.
Drain the potatoes and peas in a colander, then add to the bowl and mix everything together and season to taste. Leave to cool - the flavours will develop. Serve warm or cold with salad leaves.
650g Salad potatoes
150g frozen peas
100g pack watercress, large stalks removed
150g cherry tomatoes, halved
90g flaked ham hock or chopped ham
4tbsp low fat dressing
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
This campaign was originally produced in the framework of a programme co-financed by the European Union