herby potato salad with sauerkraut

serves

2 portions

 

ingredients

500g new potatoes
1 bunch of basil
1 bunch of parsley, chopped
2 handfuls of mixed leaf salad
3 tbsp extra virgin olive oil
1 small garlic clove
120g sauerkraut (try our recipe)
120g frozen peas
6 radishes, sliced
2 spring onions, finely sliced

 

nutritional information

(per portion)
energy in kcal – 416
fibre – 11g
fat – 20g, and of which saturates 3g
carbohydrates – 44g, and of which sugars 8.7g
protein – 10g

 

 

 

 

 

 

method

1. Bring a large pan of salted water to the boil, drop in the basil for 20 seconds, remove with a slotted spoon and set aside to cool. Add the potatoes and cook until tender, add the peas for the final 3 minutes.
2. Meanwhile, squeeze any liquid from the basil, then add to a blender along with the oil and garlic. Blitz until you have a vibrant green oil.
3. Drain and steam-dry the potatoes and peas. In a mixing bowl, add the potatoes, peas, mixed rocket, spring onions and parsley and toss with the basil oil. Add the sliced radishes.
4. Season to taste and serve topped with sauerkraut.