|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
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Serve hits delicious recipe hot or cold, ideal to share with friends
This campaign was originally produced in the framework of a programme co-financed by the European Union