Herby potato salad with sauerkraut

This colourful and gut-friendly potato salad offers a double whammy of fermented deliciousness and resistant starch.

Serves: 2

• Ready in 45 mins

1 bunch of basil

500g new potatoes

120g frozen peas

3tbsp extra virgin olive oil

1 small garlic clove

2 handfuls of mixed leaf salad 2 spring onions, finely sliced 1 bunch of parsley, chopped 6 radishes, sliced

120g sauerkraut

1 Bring a large pan of salted water to the boil, drop in the basil for 20 secs, remove with a slotted spoon and set aside to cool. Add the potatoes and cook until tender, and add the peas for the final 3 mins.

2 Meanwhile, squeeze any liquid from the basil, then add to a blender along with the oil and garlic. Blitz until you have a vibrant green oil.

3 Drain and steam-dry the potatoes and peas in the pan.

4 In a mixing bowl, add the potatoes, peas, mixed leaves, spring onions and parsley, and toss with the basil oil. Add the sliced radishes. Season to taste and serve topped with sauerkraut.

Per serving: 416 cals, 20g fat, 3g sat fat, 44g carbs