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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Roasted baby potato salad with flaked salmon, green beans, tomatoes and spinach. Topped with soft-boiled eggs and a mustard dressing.
1 Preheat oven to 190ºC. Into an ovenproof dish, place potatoes and add half of the oil and mustard. Cook for 25-30 minutes.
2 Meanwhile, in a pan of cold water set over a high heat, place eggs. Make sure the water is 5cm above the eggs and bring to a boil. Turn off heat, cover and let stand for 2 minutes. Remove from pot and set aside to cool. In the same pot over a high heat, bring fresh water to a boil. Cook beans in water for 5 minutes. Drain.
3 Once potatoes are cooked, transfer to a serving platter. Add green beans, tomatoes, spinach and salmon and toss lightly. Halve the eggs.
4 Combine remaining oil and mustard and drizzle over potatoes. Top with eggs. Serve seasoned with freshly ground black pepper.
Make it low FODMAP: Check your mustard doesn’t contain garlic.
Make it vegan: Omit eggs. Replace salmon with finely sliced fried tempeh.
Make it gluten free: Check mustard is gluten free.
You could use canned tuna instead of salmon.
You can add a teaspoon of capers or a handful of olives.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 461 cal
Kilojoules 1930 kJ
Total fat 29 g
Saturated fat 6 g
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