SW recipe: Mediterranean Potato Salad


300g new potatoes, washed and dried
1 tin cherry tomatoes
1 tablespoon tomato puree
1 red onion, peeled and sliced
1 bell pepper, deseeded and sliced
100g French green beans
1 tin chickpeas, drained
2 teaspoons Mediterranean blend


Preheat oven 210°C fan.
Place the potatoes and chickpeas in an oven tray and spray with a little garlic frylight and season with salt and pepper. Roast for 20- 25 minutes until cooked through and skin crispy.
Meanwhile make the sauce.
In a deep frying pan stir fry the onion and beans on a medium heat until softened.
Add in the bell pepper and fry for a few minutes.
Add in the tomatoes, puree and Mediterranean seasoning and simmer on a low heat until the sauce has thickened and the veg is softened.
Toss in the potatoes and chickpeas and make sure they are coated in the lovely tomato sauce.
Serve hot or cold. Both equally as delicious.

Serve it with steak and vegetables

credits: hickmansslimkitchen.com

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