Potatoes are naturally gluten free and although they are not a brilliant source of vitamin C, as they are usually eaten in large quantities, they make an important contribution to our vitamin C intake. Peas are a good source of vitamin C and they also supply B vitamins and carotene.
1 pack HECK Chicken Italia Burgers
500g washed new potatoes
1 medium red onion
Generous handful fresh flat leaf parsley
500g frozen garden peas
1 bunch spring onions
1 tbsp olive oil
1 garlic clove
1 tbsp grated parmesan
Handful of chopped mint
1 tbsp grainy mustard
½ tbsp Dijon mustard
1 tbsp cider vinegar
1 tbsp honey
2 tbsp warm water
Preparation time – 15 minutes
Cooking time – 20 minutes
Preheat the grill to high. Place the burgers onto the grill tray and grill for 10 minutes, turning half way through.
To make the potato salad, slice the potatoes into quarters and cook in boiling water for approx. 15 minutes until just tender. Whilst the potatoes are cooking, finely chop the red onion and place in a heatproof bowl along with the roughly chopped parsley.
To make the dressing, mix the mustards vinegar, honey and water together and shake vigorously in a jam jar to emulsify.
Once the potatoes are cooked, drain and add to the red onion and parsley. Drizzle over the dressing and mix well. Season with a little ground black pepper and sea salt to taste, then leave to one side for the flavours to develop for 5-10 minutes before serving. This will also keep well in the fridge for a couple of days.
Smashed Minty Peas
These are a great way to make peas a little bit more interesting, and it brings out the sweetness. If there’s any left over, it makes a nice dip mixed with a little low fat yoghurt.
Roughly chop the spring onions including the green ends. Gently fry in the olive oil in a large pan over a medium heat, taking care not to let the onions brown. After 5 minutes, add the garlic and cook for a further 2 minutes.
Now add the frozen peas and 2 tbsp. water. Continue to cook gently until the peas are heated through, then add the mint and grated parmesan and keep simmering for a further 2 minutes on the heat. Remove and smash everything in the pan with a potato masher – you don’t want a smooth purée, more of a chunky smash!
To serve, take four serving plates and spoon equal amounts of the potato salad onto each.
Place a burger on top of the potato salad and then top the burger with a spoonful of the minted peas.