1 large baking potato – diced into 3 – 4 cm pieces
2 tsp smoky Creole spice blend
100g green beans chopped – tips and tails trimmed and cut into 3 – 4 cm pieces
1-2 cloves garlic – finely chopped
Extra virgin olive oil, lemon juice, grilled cheeses, hummus, fresh green chillies, other leafy greens – kale, broccoli, spinach (to serve)
|Pre-heat oven to 200’C.|
Wash & prepare all vegetables as described.
Place chopped potatoes on a non-stick baking tray or baking parchment lined baking tray, drizzle with oil & season with spice blend, salt & pepper.
Mix contents of tray well then distribute potatoes evenly on tray, place in oven for 15 minutes.
Remove tray from oven then add the green beans & garlic, carefully mix and distribute evenly again, place back in the oven for a further 15 minutes.
Finally remove tray from oven, give everything a good mix before plating up the dish adding any additional extras you might fancy.