|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
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
This campaign was originally produced in the framework of a programme co-financed by the European Union