Roasted Potatoes and Vegetables with Red Pepper Dip

Per Serving

RI%

Energy (Kcal)

526

27%

Energy (KJ)

2195

Fat

30.8g

44%

Saturated Fat

35%

Total Sugars

11.8g

13%

Salt

1.5g

25%

Prep in:

10 mins.

Cook in:

40 mins.

Serves:

2 Cost per Serving

Potato Type

Ingredients

300g Frozen Roast Potatoes

1 tbsp olive oil

1 small courgette, quartered

4 spring carrots, halved

1 baby cauliflower, quartered

Salt and freshly ground black pepper

A little ground coriander

For the dip

1 marinated pepper, chopped

50g feta cheese

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

½-1 tsp ground coriander

4 whole almonds, finely chopped (optional)

1 tbsp freshly chopped parsley, plus extra to garnish

Method:

Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.

Brush the oil all over the courgette, carrots and cauliflower pieces and season well then sprinkle a little ground coriander over them, too. Put on a separate tray and after 15 minutes of roasting the potatoes, roast the vegetables for around 20 minutes. Keep an eye on them to make sure they’re all cooking evenly.

Put the pepper, feta, oil, vinegar and ground coriander into a mini food processor and whiz until smooth. Season well, then whiz again. Spoon the dip into a pot and add the almonds and parsley.

Arrange the roast potatoes and vegetables on a platter (or divide between two plates) and serve with the red pepper dip.