|Sat Fat 3.5g||11.7|
Heat the oil in a large pan then add the onion and garlic and gently fry until soft.
Add the peppers, courgette and celery and continue to fry for 10 minutes.
Meanwhile place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender, drain and set aside.
Stir in the tomato puree, red wine, oregano, salt and pepper into the vegetables. Simmer for 5 minutes.
Transfer to an ovenproof dish then top with the cooked slices of potatoes, sprinkle over the grated cheese and cook for 15 minutes or until the top is golden brown.
1 tbsp vegetable oil
1 English onion, finely chopped
1 clove garlic, crushed
2 red/green peppers, cut into small chunks
1 courgette, chopped
1 stick of celery, chopped
1 tbsp tomato puree
3 English tomatoes, roughly chopped
3 tbsp red wine (or you could use a shake of Worcestershire sauce instead)
1 tbsp dried oregano
450g smooth or salad potatoes, scrubbed and sliced
50g Cheshire cheese, grated
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
This campaign was originally produced in the framework of a programme co-financed by the European Union