Watercress Melon and Pear Smoothie
Moroccan Spiced Roast Vegetables
Watercress and Cheese Pate
Watercress Tabbouleh with Smoked FishJacket Potatoes, Tuna, Cheese & Watercress
Calories:
336
Preparation:
10 mins
Cooking:
75 mins
Serves:
4
Ingredients
- 4 baking potatoes, washed
- 25g/ 1oz butter
- 100g/ 4oz cheddar cheese, grated
- 1 x 85g bag watercress, roughly chopped
- 1 can (185g) tuna in spring water, drained
- salt and freshly ground black pepper
Method
Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 7. Place the potatoes on a baking tray and bake for about 1 hour or until tender.
Cut the potatoes in half lengthways and use a spoon to scoop the flesh into a bowl. Reserve the skins.
Mash the potato flesh with the butter and half the cheese. Add the watercress and tuna, then mix well. Season to taste.
Return this mixture to the potato skins, packing it into each. Place them on a baking tray then scatter over the remaining cheese. Return to the oven and bake for a further 10 -15mins or until the tops are golden.
Fat:
14.5g
Saturated Fat:
8.8g
Carbohydrate:
35.3g
Protein:
18.3g
Fibre:
2.8g
Salt:
0.92g