Courgette chips
Impress your friends with these easy courgette fritters
New potato, tuna & spinach salad
- Preparation and cooking time
- Total time
- Ready in 20 - 30 minutes
- Easy
- Serves 4
Skip to ingredients
- 500g small new potatoes
- 2 tbsp pestosauce
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- half a bag washed-and-ready-to-use young leaf spinach
- 2 roasted red peppersfrom a jar, drained and cut into strips
- 2 x 185g cans of tunadrained and flaked (any kind will do)
Nutrition: per serving
- kcal448
- fat24g
- saturates4g
- carbs34g
- sugars0g
- fibre4g
- protein27g
- salt2.23g
Method
step 1
COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
step 2
MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
step 3
BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
