Veggie and Cannellini mix, served with Hasselback Potatoes

Serves 2

• 8 Medium New Potatoes
• Sea Salt
• Black Pepper
• 2tsp Rapeseed Oil
• 3 Garlic Cloves
• 2tsp Mixed Dried Herbs
• 150g Chestnut Mushrooms
• 200g Plum Tomatoes
• 235g Canellini Beans (1 tin)
• Handful of Rocket
• 1/2tsp Chipotle Chili Flakes
• 30g Feta
• Fresh basil (optional)

• Pre heat oven to 200°c
• Slice the backs of the potatoes to create the ‘Hasselbacks’. The easiest way to do this is to place a chopstick either side of the potato on a chopping board. This helps to stop you slicing all the way through to the bottom.
• Once you have partially sliced the potatoes place them on a baking tray, drizzle with 1tsp rapeseed oil, season with salt and pepper and place them in the pre-heated oven for around 30mins or until the are cooked through and the edges are starting to go crispy.
• Meanwhile, heat 1tsp of rapeseed oil in a non-stick pan. Finely chop the garlic cloves and add them to the oil. Cook on a medium heat for around 3 mins.
• While the garlic is cooking slice the mushrooms in to quarters, the tomatoes in halves and drain the cannellini beans.
• Add the dried herbs to the cooked garlic, after 1min also add the mushrooms. After about 5mins and tomatoes, cannellini beans and chilli flakes. Leave to simmer until the potatoes are ready.
• Then serve the crispy Hasselback potatoes with the mushroom and tomato mix and rocket leaves. Top with feta cubes, fresh basil and some more chilli flakes. (If you’re vegan, you can leave the feta off!)