|Energy (Kcal) 153||7%|
|Energy (KJ) 640||7%|
|Saturated Fat 0.6g||3%|
|Total Sugars 8.6g||9%|
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix to vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
150g New season potatoes (or 2cm cubed Roosters or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1tbsp low fat crème fraiche
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.
Sweet and Spicy Lamb & Potato Filled Squash
This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.