|Sat Fat 7g|
For this recipe a griddle pan is suggested but a frying pan will work just as well.
Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and leave until cool enough to handle. Keep the water and cook the green beans for 5 minutes and drain.
Place a griddle pan over a medium heat. Toast the pine nuts on the griddle pan while slicing the courgette into ½ cm pieces or if you have a mandolin slice into long strips and pop into a big bowl.
Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes onto the griddle pan and cook until nicely charred, do the same with the courgettes and keep warm. This may be in 3 batches depending on the size of your pan.
In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.
Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.
400g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved
2 medium courgettes
200g green beans
50g rocket leaves
2 small baby gem lettuces
5g fresh mint
20g toasted pine nuts
Juice and zest of 1 lemon
3tbsp olive oil
150g Feta cheese, crumbed
Salt and milled pepper
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.