|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
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
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.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
This campaign was originally produced in the framework of a programme co-financed by the European Union