-
Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 314
-
fat 24g
-
saturates 3g
-
carbs 22g
-
sugars 2g
-
fibre 4g
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protein 5g
-
salt 0.31g
Ingredients
- 500g new potatoes
- 1 tbsp olive oil
- squeeze of lemon juice
- 2 avocados
- handful of toasted almonds
- 2 tubs mustard cress
Method
Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.
