• 500 g Jersey Royals
  • 75 g sugar snap peas
  • 50 g halved, pitted black olives
  • 1 tbsp olive oil


  1. 1

    Boil the Jersey Royals until tender. Drain and slice into cubes.

  2. 2

    Cook the sugar snap peas in boiling water until tender, halve and toss together with the potatoes, the olives and olive oil.

Nutritional Details

Each serving provides
  • Energy 536kj 128kcal 6%
  • Fat 4.7g 7%
  • Saturates 0.6g 3%
  • Sugars 1.9g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

17.0g carbohydrate 3.0g fibre 2.8g protein

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