Serves 2 people
This can be put together in about 20 minutes as a nutritious, warming and belly satisfying lunch or with green beans for an evening meal. This can be eaten cold too with salad.
You can substitute the mushrooms and courgette for any other soft veg that you have to hand. Add a fresh chilli if you like a bit of spice however the black pepper should give it a kick; if you don’t like spicy then just a pinch of pepper for you!
Potatoes are full of vitamin C, especially their skin; vitamin C boosts cell repair and good levels help the body to absorb iron. Potatoes are also a good source of vitamin B6 and Potassium, in fact they contain higher Potassium levels than any other fruit or vegetable including oranges, mushrooms and bananas. Potatoes are full of healthy fibre and carbohydrates too giving you sustained energy.
8 medium potatoes quartered into bite sized pieces
1 celery stick with tops chopped finely
1 small onion chopped finely
1/2 medium zucchini (courgette) finely chopped
4 chestnut mushrooms finely chopped
3 vine tomatoes roughly chopped
Handful of fresh coriander chopped finely
Handful of fresh flat leaf parsley chopped finely
1/2 teaspoon himalayan salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
Boil the potatoes until cooked, soft but not falling apart. Drain and set to one side.
Heat oil in a frying pan and add the onions, celery, zucchini, mushrooms, tomatoes and fresh herbs.
Cook for about 5-10 mins on a medium heat until the vegetables are soft and the tomatoes are juicy, stirring occasionally.
If mix gets dry add a splash of water, you’re wanting to achieve a juiciness that’ll coat the potatoes when you bring it all together.
Add the potatoes to the veg mix and stir thoroughly coating the potatoes.
Serve with crusty hummus on bread or veggie burgers or maybe a little green salad or just have it on its own.