Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 8.12 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 450grams potatoes, peeled and cut into chunks
- 1 pinch saffron threads
- 125grams sunblush tomatoes, halved
- 75grams pitted black olives, roughly chopped
- 6tablespoons olive oil
- 4tablespoons chia seeds
- 5tablespoons chopped basil leaves
- 3tablespoons capers
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1760kJ / 422Cal
1760 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
7.6grams
Fat
34.0grams
Carbs
17.8grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Pour over just enough cold water to cover the potatoes in a saucepan and add the saffron. Bring to the boil, then cover and simmer very gently for 15 minutes until tender and cooked through. Drain and leave to cool.
Step 2 of 3
Put the sunblush tomatoes, olives, oil, chia seeds, basil leaves and capers in a large bowl, add the cooled potatoes and gently toss together. Season with a little salt and plenty of pepper.
Step 3 of 3
Divide the salad between 4 serving bowls and serve with fresh crusty bread or a simple rocket salad if liked.
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