|Sat Fat 2.8g||14%|
Rustle up this tasty potato recipe which finds potato wedges blending in with a bed of health-packed kale, beetroot and dill bed which is topped off with a yummy dressing. Check out the full method below.
Heat the oven to 200c
Boil the potatoes for six minutes then roast in a little oil until golden and crisp.
Cut the potatoes into wedges then set aside.
Spray the kale with the cooking spray and season well. Roast until crisp, turning occasionally (about ten minutes). Set aside.
Mix the dressing ingredients together.
Mix the beetroot with the kale and dill, season and toss through the potatoes and serve with the dressing.
200g new potatoes, cut into wedges
2 small cooked beetroot, cut into wedges
100g kale, stems removed
1 bunch of dill, chopped
10g sesame seeds
15ml sesame oil
15ml rapeseed oil
1tsp sherry vinegar
75ml low fat natural yoghurt
Low cal olive oil cooking spray
Salt and pepper to season
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Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union