|Sat Fat 3.3g||16%|
Preheat the oven to 220°C/200°C fan.
First make the potato noodles. Use a spiralizer set to the largest setting possible (if you have a choice) to make the noodles. Wrap them in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.
Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.
Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves and chopped up chilli (if using).
300g smooth potatoes (such as Desiree)
1tsp sesame oil
1 pinch of chilli flakes
½tbsp garlic oil
2cm piece of ginger, thinly sliced into threads
2 salmon fillets
2-3 pak choi, cut lengthways into halves or quarters
For the sticky sauce
2tbsp light soy sauce
2tbsp rice wine vinegar
1tbsp maple syrup (or honey)
To garnish, coriander leaves and chopped chilli
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Looking for a delicious light meal or lunch to bring into work? This potato and courgette salad recipe is filling, tasty and less than 400 per serving.
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
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