|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
Attempting your first tagine? This recipe is suitable for all cooking levels and is easy to make taking only 25 minutes.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Low sat fat
This spiced potato with haddock and poached eggs tastes just as good as it looks! Enjoy it yourself with this easy to follow recipe.