Tenderstem®, new potato and radish salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Skip to ingredients
- 5 (about 150g) baby new potatoesscrubbed
- 250g Tenderstem® broccoli
- olive oil
- ½ red chilliseeded and diced
- ½ lemonzested and juiced
- Dijon mustard
- chopped to make 1 tbsp dill
- 4 radishesfinely sliced
Nutrition: per serving
- kcal253low
- fat5.2glow
- saturates0.9g
- carbs31.3g
- sugars7.8glow
- fibre12.8g
- protein14.1g
- salt0.7glow
Method
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.
step 2
Add the Tenderstem® and radishes, toss to mix everything together then tip onto a plate to serve.
