Directions:
- Cook potatoes until tender. Cool.
- Cook asparagus and snap peas in a large saucepan of salted boiling water for 1 minute. Refresh under cold running water. Drain well.
- To make the dressing combine all the spices in a small bowl.
- Heat oil in a small saucepan over medium-low heat.
- Add spice mix, garlic and cook stirring for 30 seconds until fragrant.
- Remove from heat.
- Add lemon rind, lemon juice and water.
- Stir to combine.
- Taste and season with salt.
- Cut potatoes in half, toss with remaining ingredients. Drizzle with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.39 Kcal (1358 kJ) | ||
| Calories from fat | 55.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 10% | |
|---|---|---|---|
| Cholesterol | 5.45mg | 2% | |
| Sodium | 97.8mg | 4% | |
| Potassium | 1021.3mg | 22% | |
| Total Carbs | 56.71g | 19% | |
| Sugars | 11.99g | 48% | |
| Dietary Fiber | 15.1g | 60% | |
| Protein | 11.42g | 23% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 357.9mg | 1988% | |
| Calcium | 183.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 67.47 Kcal (282 kJ) | ||
| Calories from fat | 11.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 10% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 2% | |
| Sodium | 20.34mg | 4% | |
| Potassium | 212.41mg | 22% | |
| Total Carbs | 11.79g | 19% | |
| Sugars | 2.49g | 48% | |
| Dietary Fiber | 3.14g | 60% | |
| Protein | 2.37g | 23% | |
| Vitamin C | 6.6mg | 53% | |
| Vitamin A | 0.5mg | 84% | |
| Iron | 74.4mg | 1988% | |
| Calcium | 38.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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