SPANISH TAPAS

1. Set oven to 220°C.

2. Quarter potatoes, toss with oil, salt and pepper on a lined oven tray. Roast for 25 minutes, or until golden.

3. Place mushrooms in a saucepan with thyme, chilli, butter and oil. Cook over medium heat for 6-8 minutes, or until softened.

4. Combine mince with oregano and thyme. Heat a large pan with oil over medium heat. Shape 2 tbsp-sized meatballs, using wet hands, and place in pan as you go. Cook for 5 minutes, or until browned all over.

5. Trim and slice kale leaves, add to pan to wilt. Blend red peppers with oil from jar using a stick blender. Pour into pan, simmer for 6-8 minutes. Season with salt and pepper.

6. Toss mesclun leaves with oil. Place potatoes, mushrooms, meatballs, salad and olives in small bowls and serve platter style at the table.

Tip!
Dip roasted potatoes in capsicum sauce

800g baby potatoes
1 tbsp oil, for cooking

250g mushrooms
1 tsp dried thyme
1/4 tsp chilli flakes
1 + 1 tbsp oil + butter

1 tbsp oil, for cooking
600g pork mince
1 tsp dried oregano
1 tsp dried thyme
1/2 bunch kale

1 jar roasted red peppers

60g mesclun leaves (rinsed)
1/2 tbsp olive oil

1/2 jar green olives

salt and pepper, for seasoning