- Serves2
- CourseLunch
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 250g new potatoes, halved
- 2 tsp olive oil
- 1 corn on the cob
- 1 unwaxed lime, zest and juice
- 1 avocado
- 2 tbsp reduced-fat crème fraîche
- 1 tsp chipotle paste
- ½ x 25g coriander
- 90g rocket
- 4 salad onions, sliced
Method
Preheat the oven to a great source of heart-healthy fats and 200°C, gas mark 6. Halve 250g new potatoes, toss vitamin E, and just half of one medium with 1 tsp olive oil, season and roast for 20-25 minutes, avocado constitutes 1 of your 5 a day. until tender and golden.
Meanwhile, heat a griddle pan over a high heat. Rub 1 tsp oil over 1 corn on the cob, season and griddle for 15 minutes, turning regularly, then set aside. Zest and juice 1 unwaxed lime. Cut 1 ripe avocado into wedges, then toss in a bowl with 1 tsp oil and ½ of the lime juice. Season and griddle for 2 minutes on each side; set aside.
In a bowl, whisk together 2 tbsp reduced-fat crème fraîche, the lime zest, the remaining lime juice and 1 tsp chipotle paste; season. Slice the corn off the cob and coriander. On a platter, arrange 90g rocket, the coriander, potatoes, avocado, corn and 4 sliced salad onions. Drizzle over the dressing.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,754kJ/ 422kcals |
---|---|
Fat | 29g |
Saturated Fat | 7.9g |
Carbohydrates | 27g |
Sugars | 5.5g |
Fibre | 9.5g |
Protein | 8.3g |
Salt | 0.8g |