Roast chicken with couscous & pine nut stuffing
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Warm potato salad with caesar dressing
Serves 4
Easy
Prep:
Cook:
Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch
Skip to ingredients
- 750g Jersey Royal potatoor small new potatoes, unpeeled and halved if large
- 1 garlic cloveroughly chopped
- 2 anchovyfillets, roughly chopped
- 3 rounded tbsp mayonnaise
- 1 tbsp olive oil
- juice ½ lemon
- 3 tbsp grated parmesan
- 1 bunch of spring onionsfinely chopped
Nutrition: per serving
- kcal321
- fat20g
- saturates4g
- carbs32g
- sugars4g
- fibre2g
- protein7g
- salt0.59glow
Method
step 1
Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and parmesan. Season with salt and pepper.
step 2
Toss the dressing through the potatoes with the spring onions while still warm.
