Ingredients
- 3 medium potatoes (unpeeled)
- 4 slices (50g) lean ham or bacon (omit ham for a Green menu option)
- 2 slices wholemeal bread
- 1 large cos lettuce, washed and dried
- tablespoon grated Parmesan cheese
- 45g can anchovy fillets (optional)
Dressing
- 1 teaspoon mustard
- 1 clove garlic, peeled and chopped
- ½ cup reduced fat natural yoghurt
- 2 sprigs parsley or basil, chopped
- 1 teaspoon lemon juice
Method
- Boil potatoes for 15 minutes until tender. Drain, cool and cube
- Grill lean ham or bacon until crisp. Cool and break into pieces, drain on paper towel
- In the same pan toast wholemeal bread on each side and cut into cubes
- Tear lettuce into pieces, place in large bowl with potato, ham, Parmesan cheese and bread
- Rinse anchovy fillets in warm water and dry on paper towels to remove excess salt and oil
- Reserve half of the anchovy fillets for the dressing
- For the dressing. Mash reserved anchovy fillets in a small bowl (if using), stir in mustard, garlic, yoghurt and herbs. Use the lemon juice to achieve correct consistency. Drizzle dressing over salad.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 625kJ | 263kJ |
| Protin | 10.0g | 4.2g |
| Total fat | 2.5g | 0.9g |
| Saturated fat | 0.6g | 0.2g |
| Carbohydrate | 19.g | 8.0g |
| Sugars | 5.3g | 2.2g |
| Dietary Fibre | 4.5g | 1.9g |
| Sodium | 607mg | 255mg |
