Plant-Based
The perfect end of week dinner! Suzy spoons veggie bites with golden, crunchy cubes of potato, finished with a punchy chermoula style dressing.
1. Heat frypan over medium-high heat with 2 tbsp oil. Dice potatoes and carrots, add to pan as you go. Cook tossing for 15 minutes until golden and cooked through. Season well with salt and pepper.
2. Crush garlic and chop parsley. Blend together with 1/2 tsp paprika, 1 tsp dried thyme, 1 tbsp mustard, 1 tbsp vinegar, 1 tbsp water and 1/4 cup olive oil using a stick mixer. Season to taste with salt and pepper.
3. Heat frypan over medium-high heat with 1 tbsp oil. Cut veggie bites into desired size, add to pan and cook for 6-8 minutes, turning, until golden and warmed through. Remove and keep warm.
4. Rinse and roughly chop lettuce leaves. Wedge tomato and slice capsicum. Arrange on a serving plate.
5. Divide hash, veggie bites and salad among plates. Spoon over herb dressing to taste.
Notes:
You can also roast the potatoes and carrots if preferred!
2. Crush garlic and chop parsley. Blend together with 1/2 tsp paprika, 1 tsp dried thyme, 1 tbsp mustard, 1 tbsp vinegar, 1 tbsp water and 1/4 cup olive oil using a stick mixer. Season to taste with salt and pepper.
3. Heat frypan over medium-high heat with 1 tbsp oil. Cut veggie bites into desired size, add to pan and cook for 6-8 minutes, turning, until golden and warmed through. Remove and keep warm.
4. Rinse and roughly chop lettuce leaves. Wedge tomato and slice capsicum. Arrange on a serving plate.
5. Divide hash, veggie bites and salad among plates. Spoon over herb dressing to taste.
Notes:
You can also roast the potatoes and carrots if preferred!
potatoes 5
Carrots 2
Garlic 1 clove
parsley 2/3 bunch
Veggie bites 1 packet
Baby cos lettuce 2
tomato 1
green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, wholegrain mustard, smoked paprika, dried thyme, apple cider vinegar
Carrots 2
Garlic 1 clove
parsley 2/3 bunch
Veggie bites 1 packet
Baby cos lettuce 2
tomato 1
green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, wholegrain mustard, smoked paprika, dried thyme, apple cider vinegar
