Potato and leek rösti with chick peas and coriander salad

  • 1 of your 5 a day
  • Low in saturated fat
  • Nut free
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4


500g Maris Piper potatoes

2 tbsp olive oil

1 leek, thinly sliced

400g can esssetial Waitrose Chick peas, drained

20g pack Cooks' Ingredients Coriander, chopped

1 carrot, grated

1tsp ground coriander

Juice of lemon


1. Peel the potatoes and cut in half. Cook in pan of boiling water for 5-6 minutes until just starting to soften, then drain and leave until cool enough to handle. Coarsely grate the potatoes into a bowl. Heat half the oil in a non-stick frying pan and cook the leek for 5 minutes until soft but not browned. Add to the potato, season and mix well.

2. In a separate bowl, mix the chick peas, fresh coriander, carrot, ground coriander, lemon juice and some seasoning to make the salad.