Hot paprika potatoes with garlic mayo
This spicy accompaniment to barbecued steak tastes even better eaten outside
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 35 mins
Vegetarian, Super healthy
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in boiling salted water for 5 mins, then drain. Tip into a shallow roasting tray with half the paprika, cumin, chilli and oil, then mix to coat. Roast for 25-30 mins until crisp and golden.
- Meanwhile, make the garlic mayo by mixing the remaining paprika into the mayonnaise with a good squeeze of juice from the lemon wedge and the garlic.
- Toss the hot potatoes with sea salt, then serve, with garlic mayo for dipping.
Spinach salad with honey dressing
Whisk the juice ½ lime with 1 tsp clear honey and seasoning. Thinly slice ½ red onion and add to the dressing along with a handful baby spinach leaves.
Per serving
291 kcalories, protein 4.0g, carbohydrate 30.0g, fat 18.0 g, saturated fat 3.0g, fibre 2.0g, sugar 4.0g, salt 0.57 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/644639/
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Ingredients
- 350g mini new potatoes
- ½ tsp sweet paprika
- ¼ tsp cumin seeds
- 2-3 pinches hot chilli powder
- 1 tbsp sunflower oil
FOR THE MAYO
- 3 tbsp mayonnaise
- big lemon wedge
- 1 garlic clove , crushed
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Seared steak with chimichurri dressing
The perfect sunshine food for outdoor eating, and you won't have to spend hours trapped in the kitchen
3
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 35 mins
Vegetarian, Super healthy
Ingredients
- 350g mini new potatoes
- ½ tsp sweet paprika
- ¼ tsp cumin seeds
- 2-3 pinches hot chilli powder
- 1 tbsp sunflower oil
FOR THE MAYO
- 3 tbsp mayonnaise
- big lemon wedge
- 1 garlic clove , crushed
Per serving
291 kcalories, protein 4.0g, carbohydrate 30.0g, fat 18.0 g, saturated fat 3.0g, fibre 2.0g, sugar 4.0g, salt 0.57 g
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04 September 2011
LizzieC rated and commented on this recipe
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