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.
You can also roast the potatoes and carrots if preferred!
Garlic 1 clove
parsley 2/3 bunch
Veggie bites 1 packet
Baby cos lettuce 2
green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, wholegrain mustard, smoked paprika, dried thyme, apple cider vinegar