|Energy (Kcal) 444|
|Energy (KJ) 1856|
|Saturated Fat 6.8g||34%|
|Total Sugars 4.9g||5%|
Bring a pan of water to the boil and cook the diced potato until just tender, 10 minutes or so. Drain and leave to cool.
Meanwhile take a large mixing bowl and add the chopped parsley and mint along with the cucumber, spring onions, olive oil and lemon zest and juice. Mix really well.
Bring a small saucepan of water to the boil. Make a little cross in the tomato and cook in the boiling water for about 20 seconds, refresh in cold water. The skin should now peel off really easily. Cut the tomato into 4 and remove the seeds. Cut the remaining tomato flesh into dice and add to the herbs. Finally add the cooked diced potato and give everything a good old mix with a little salt and pepper, serve with grilled rosemary lamb chops and warm pitta bread.
400g potatoes, cut into small dice
50g chopped fresh parsley
30g chopped fresh mint
1 bunch of spring onions, sliced
½ cucumber, peeled and diced
3tbsp olive oil
Juice and zest of a lemon
8 lamb chops
1tbsp olive oil
1tsp chopped rosemary
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Who knew that potatoes could be included in a dessert? Well now you do - so why not give this Chocolate Potato Cake recipe it a try?
This campaign was originally produced in the framework of a programme co-financed by the European Union