|Energy (Kcal) 232||11.6%|
|Saturated Fat 1.3g||4.3%|
|Total Sugars 9.6g|
Scrub the potatoes, cut each in half lengthways and then in half lengthways again.
Place potatoes in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
Place potatoes in a pan with just enough boiling water to cover them. Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain.
Allow the potatoes to cool slightly. Season. Toss together the mango, onions and strawberries.
Place lettuce onto plates or bowls. Top with potatoes and fruit, then drizzle over dressing.
500g Salad potatoes (such as Charlotte)
1 Ripe mango, peeled and sliced
4 Spring onions, sliced
100g Strawberries, hulled and quartered
4 Gem lettuces, quartered
100ml Fruit smoothie, eg. Kiwi, apple & lime
2tbsp Extra virgin olive oil
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!
A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
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.