medium apples, diced (240g pepped weight)
celery stalks, finely diced
kale, picked fine (keep separate)
tinned chickpeas (no added salt / sugar), rinsed
Coarse herb dressing
spring onions or green onions
white wine vinegar or apple cider vinegar
extra virgin olive oil
radishes, diced (garnish)
Put the potatoes in a large pot, cover them with water and bring the water to a boil.
Boil for 12-15 minutes until they are cooked through but not falling apart - until you can easily pierce a sharp knife through the centre.
Drain and set aside to cool naturally.
Dice the apples and coat with the lemon juice.
In a food processor, blitz capers and a little of their brine, spring onions, basil, parsley, chives, vinegar, oil, salt and pepper until you get a coarse (not wet) vinaigrette.
Quarter the potatoes into a large mixing bowl.
Pour ¾ the dressing over the just-cooled potatoes and gently toss to coat.
Massage the remaining ¼ lemon juice into the kale and leave to wilt.
Stir celery, apples and chickpeas into the potatoes.
Divide between the four bowls and enjoy!
Per 440g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.