|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 Rooster 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
Bavarian Potato Salad with griddled Pork Medallions
Rustle up this tasty Bavarian delight. Bursting with flavour and quick to create, this authentic combination of griddled pork and potato is sure to please any crowd!
Spiralizing a potato makes is quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!