This is lovely served either hot or cold as a main course or salad accompaniment.
Serves: 2, Cooking Time: 25 Min, Preparation Time: 5-10 Min, No. of Vegetable Portions Per Serving: 1.
Ingredients
4 large Rooster potatoes, peeled and cut into small cubes
2 cloves of garlic, halved
150 g/ 6 oz cooked smoked chicken breast, finely sliced – available from supermarket
50 g/ 2 oz fine French beans
1 tablespoon chopped fresh thyme and rosemary
4 tablespoons of olive oil
1 teaspoon of balsamic vinegar
Salt and pepper
Method
- Dry the potatoes in a clean tea towel and toss them generously in some olive oil. Spread them out in an ovenproof dish and roast for 10 minutes in a hot oven 200°C/400°F Gas mark 6.
- Add the garlic and half the herbs and continue to roast for a further 10 -15 minutes, until they are tender.
- Meanwhile, cook the French beans in boiling salted water until tender, about 3-4 minutes, drain well.
- Remove the potatoes from the oven and allow to cool slightly, then add some more olive oil to taste, sprinkle with some balsamic vinegar. To serve add the French beans, smoked chicken and remaining herbs to the potatoes.
- Add salt and pepper as required.
Nutritional information per serving
Energy (kcal) 706.4
Protein (g) 29.3
Fat (g) 34.8
Carbohydrate (g) 65.2
Fibre (g) 7.1
Vitamin C (mg) 47
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