Jersey Royal rainbow salad recipe

3 ratings Rate
  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 232 calories / serving
  • Healthy
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Jersey Royal Rainbow Salad hero 73d536ad b38e 4527 a4cd c18e167cf376 0 472x310

Heat oven to Gas Mark 4, 180°C, fan160°C. Simmer potatoes for 20 minutes, add chickpeas and bring to the boil. Drain and keep warm until needed.

Wash beetroot, cut off top and tail, chop into wedges. Roughly chop courgettes into 2.5cm (1in) chunks and cut peppers into strips. Place in a roasting pan, add oil and toss.

Roast for 20 minutes, add the tomatoes and cook for a further 10 minutes. Mix together crème fraîche and chopped coriander. Place rocket, potatoes, chickpeas and roasted veg on a plate, sprinkle with seeds. Serve dressing in small bowl. 

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  • Ingredients

  • 400g (13oz) Jersey Royal potatoes
  • 250g (8oz) approx drained weight chickpeas from can
  • 200g (7oz) beetroot
  • 200g (7oz) courgettes
  • 125g (4oz) peppers
  • 1tbsp olive oil
  • 200g (7oz) small vine tomatoes
  • 75g (3oz) rocket or other leaf
  • 4tbsp crème fraîche
  • bunch coriander, chopped
  • 50g (2oz) mixed seeds
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  • Energy 971kj 232kcal 12%
  • Fat 11.8g 17%
  • Saturates 3.8g 19%
  • Sugars 6.8g 8%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 24.2g Protein 8.1g Fibre 6.1g

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