Potato, Fennel and Basil Salad

Pan-fry tender potatoes with sliced fennel and lemon juice, then garnish with fresh basil leaves for a simple warm salad.

Vegetarian Gluten-Free Dairy-Free Healthy Salad Potato

Estimated Nutrition

Calories

254.2

kcal / serving

254.2 kcal total

Carbs

31.8g

per serving

31.8 g total

Fat

14.3g

per serving

14.3 g total

Protein

4.1g

per serving

4.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Basil

Fresh leaves to garnish

OilsFats

tbsp

Olive Oil

Vegetables

150

Anya Potatoes

Or other small potatoes, boiled until tender, drained and halved lengthways

0.5

bulb

Fennel

Finely sliced

Method

Heat olive oil in a frying pan over medium heat.

Fry 150g of halved potatoes until golden-brown.

Stir in sliced fennel and lemon juice.

Season with salt and pepper and cook until fennel is tender.

Transfer salad to a plate and garnish with fresh basil leaves.