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Essential Waitrose Small Potatoes in Waterdrained 265g
drained 265gItem price
85pPrice per unit
£3.21/kgA lightly spiced, early spring salad. The one tray roasting method both brings out the flavours and cuts down on washing up!
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Preheat the oven to 200˚C, gas mark 6. Boil the potatoes in salted water for 10 minutes until just tender; drain. On a large roasting tray, toss the potatoes with 1 tbsp olive oil, the courgettes, lemon, pul biber and garlic; season. Bake for 15 minutes. Lay the fish over the top, season and bake for a further 25 minutes until the fish is opaque and the vegetables are tender.
Meanwhile, in a small bowl, mix the dill, shallot, mustard, white wine vinegar and remaining 1 tbsp olive oil; season.
When the vegetables and fish are cooked, discard the lemon slices then take out the garlic, discard the skin and mash the flesh into the dressing. Put the salad leaves on a large platter, flake over the salmon (discarding the skin if necessary) then toss with the vegetables and dressing.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 379kcals |
---|---|
Fat | 19g |
Saturated Fat | 3.9g |
Carbohydrates | 15g |
Sugars | 3.9g |
Fibre | 3.8g |
Protein | 33g |
Salt | 0.7g |
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85pPrice per unit
£3.21/kg0 added
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£8.00Price per unit
80p/100ml0 added
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63p each est.Price per unit
£3/kg0 added
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35pPrice per unit
35p each0 added
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£2.75Price per unit
68.8p/10g0 added
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70pPrice per unit
70p each0 added
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£5.50Price per unit
£21.16/kg0 added
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80pPrice per unit
40p/10g0kg added
0kg in trolley
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£3.35Price per unit
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£1.15Price per unit
63.9p/100g0 added
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£2.00Price per unit
40p/100ml0 added
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Item price
95pPrice per unit
95p/100g