For some reason this week I’m finding myself rather peckish come around three o’clock so rather than snack I thought it would be better to try a more filling lunch that is still nice and low in points! This is a lunch I haven’t had for quite a while as I thought it might be quite pointy however after further investigation, I found that it is a more than acceptable 4sp!! It’s lovely and filling and so quick and easy to make and it also makes a lovely quick evening meal if you add the suggested additions (see method!).
Serves 1 = 4sp (previously 6pp)
200g Salad Potatoes, cut into bitesize chunks
1 tablespoon extra light mayonnaise
½ tsp red pesto
Splash of balsamic vinegar
½ clove of garlic, crushed
Sprinkle of crushed chillies (optional)
Sprinkle of paprika
Pinch of cayenne pepper
Handful of cherry tomatoes, quartered
1 spring onion, finely sliced
¼ pepper, finely chopped
Handful of salad leaves
Salt and Pepper
Boil the potatoes in some salted water for around 15 minutes. While they are boiling, make your dressing. Pop the mayo in a large bowl, add the pesto, balsamic, garlic , chillies, paprika, cayenne pepper, salt and pepper and give a good mix. Once the potatoes are cooked, drain and add to the dressing bowl and toss the potatoes in the dressing so they are nicely coated. Add the chopped vegetables and again, toss so the vegetables get a nice coating of the dressing. Before serving stir though your salad leaves and finish with a twist of black pepper.
You can have this hot just after you’ve made it or (once the potatoes are cooled) whack it in the fridge for later. I usually make it the evening before and have it for lunch the next day.
This recipe is also delicious with some ham and cheese or some cooked chicken. If you are going to have either I usually halve the amount of potatoes . If you are going to have ham and cheese you can have 4 slices of cooked wafer thin ham with 20g half fat cheddar for 7sp and if you are having chicken you can have 60g of cooked chicken breast for 3sp in total.