Salads are delicious at anytime of year, when summer comes along then salads are a must.
Chef Jeena prepares a potato salad recipe with Jersey potatoes, green lentils, chestnut mushrooms and watercress.
This potato salad recipe is very filling because of the use of potatoes and lentils, so it is a fantastic salad to have in the evening of a hot summers day.
Chef used a vegan soya and flax seed oil based mayonnaise, you can use whichever mayonnaise you like.
Jersey potatoes have a delicious earthy and nutty flavour which taste great along side the flavour of the green lentils.
Salads are great summer recipes to prepare and eat - potato, bean and lentil based salad are great for a filling meal that still has the light factor for those hot summer days.
Jersey new potatoes
Watercress
Plum tomatoes
Sweet red pepper
Button chestnut mushrooms
1 Small garlic clove (crushed)
Mayonnaise
Rice bran oil
Salt to taste
1 Cup small green cooked lentils
1 tsp Margarine/butter
Picture of tomato salad.
Stir 2-3 spoonfuls of mayonnaise through the potatoes until the potatoes are fully coated.
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