This recipe is low in saturated fat, sugar and sodium.
- 4 baby potatoes
- 15 green beans, top and tail removed
- Handful of spinach or rocket
- 4 eggs
- 12 cherry tomatoes halved
- Chopped chives and dill
- 1 garlic, crushed
- 2 anchovy’s
- 1 tsp. Dijon mustard
- 1 tsp. apple cider vinegar
- 2 tbsp. olive oil
- Boil potatoes until just cooked, do not overcook - keep firm. Just before turning off heat place the beans into the pot and cook a further minute or two until just cooked. Pour into a strainer and season with salt and pepper.
- Boil your eggs. Best way is to place into a small pot, fill with water. Just as it starts to simmer put timer on for 4 minutes. Take off heat, pour out water, and fill pot with cold water. After a couple of minutes peel the eggs and set aside.
- To Make Dressing:
- Chop your anchovy’s and place into a small bowl. Add garlic, mustard and vinegar. With a tiny whisk, pour slowly the olive oil and whisk until all combined.
- Place your potatoes and beans into a mixing bowl. Add your tomatoes, spinach and chives/dill. Pour dressing over and coat the ingredients. Add the eggs which you have halved or quartered then place into your serving bowl.
Servings: 4 Serving size:217g
|Average Serve||Average 100g|
|Energy||734 kJ||338 kJ|
|175 Cal||81 Cal|
|Protein||11 g||5.1 g|
|Fat, total||8 g||3.7 g|
|- saturated||2.2 g||1 g|
|Carbohydrate||13.1 g||6 g|
|- sugars||1.7 g||0.8 g|
|Sodium||108 mg||50 mg|
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