Tenderstem®, new potato and radish salad
Published: May 6, 2016 at 12:12 PM
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Serves 1
A little effort
Total time: 20 mins
0 reviews
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This Tenderstem®, new potato and radish salad is vegan, easy to make and ready in just 20 minutes - ideal for a midweek meal
Gluten free
Vegan
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
5 (about 150g) baby new potatoes
scrubbed
-
250g Tenderstem® broccoli
-
olive oil
-
½ red chilli
seeded and diced
-
½ lemon
zested and juiced
-
Dijon mustard
-
chopped to make 1 tbsp dill
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4 radishes
finely sliced
Nutrition: per serving
-
kcal253
low
-
fat5.2g
low
-
saturates0.9g
-
carbs31.3g
-
sugars7.8g
low
-
fibre12.8g
-
protein14.1g
-
salt0.7g
low
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Method
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step 1
Cook the new potatoes in boiling salted water until tender about 10 minutes, adding the Tenderstem® for the last minute of cooking. Drain the potatoes, halve, and return to the pan with some seasoning and 1 tsp oil. Roll the potatoes in the oil, then add the chilli, lemon zest, a squeeze of juice, the mustard and dill. Toss with the potatoes until they’re coated.
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step 2
Add the Tenderstem® and radishes, toss to mix everything together then tip onto a plate to serve.
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