|Energy (Kcal) 526||27%|
|Energy (KJ) 2195|
|Saturated Fat 7g||35%|
|Total Sugars 11.8g||13%|
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.
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
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
This campaign was originally produced in the framework of a programme co-financed by the European Union