Crispy potato and parmesan salad recipe
information
Calories per serving 125.
ingredients
350 g (12 oz) baby new potatoes, halved
125 g (4 1/2 oz) turkey rashers
25 g (1 oz) Parmesan shavings
100 g (3 1/2 oz) watercress, washed
150 g (5 1/2 oz) lambs lettuce, washed
salt and freshly ground black pepper
125 g (4 1/2 oz) turkey rashers
25 g (1 oz) Parmesan shavings
100 g (3 1/2 oz) watercress, washed
150 g (5 1/2 oz) lambs lettuce, washed
salt and freshly ground black pepper
method
1. Cook the potatoes in a large saucepan of lightly salted, boiling water, until tender This should take about 10 minutes. Drain them well.
2. Meanwhile, grill the turkey rashers until crispy. Drain them on kitchen paper and chop them into small pieces.
3. Toss the cooked potatoes, turkey rashers and Parmesan shavings together; and season.
4. Pile the watercress and lambs lettuce in a salad bowl and top with the potato mixture.
2. Meanwhile, grill the turkey rashers until crispy. Drain them on kitchen paper and chop them into small pieces.
3. Toss the cooked potatoes, turkey rashers and Parmesan shavings together; and season.
4. Pile the watercress and lambs lettuce in a salad bowl and top with the potato mixture.
serving amount
serves 4
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