Prep
15 mins

Cooking Time

Cooking
25 mins

Serves 4

Baby Leaf

Ingredients

Serves: 4

    • • 1 bag of Florette Baby Leaf salad

 

    • • 1kg Maris Piper potatoes, peeled and cut into 3cm pieces

 

    • • 2 tbsp vegetable oil

 

    • • 2 tsp cumin seeds

 

    • • 2 tsp mustard seeds

 

    • • 1 onion, finely sliced

 

    • • 3 large garlic cloves, crushed

 

    • • 3cm piece ginger, finely chopped

 

    • • 1 tbsp tomato purée

 

    • • 1 tsp ground coriander

 

    • • 1 tsp hot chilli powder

 

    • • ½ tsp turmeric

 

    • Your choice of wrap, naan or flatbread to serve

Method

  1. Simmer the potatoes for 10 mins or until tender.
  2. Drain and leave to steam-dry.
  3. Meanwhile, heat the oil in a large, lidded pan over a medium-low heat.
  4. Add the cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle.
  5. Add the onion; cover and cook for 10-15 mins until soft.
  6. Add the garlic, ginger, tomato purée, the remaining spices and 1 tbsp water.
  7. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
  8. Add a large handful of the Baby leaf salad and 100ml boiling water; stir through and cook until the leaves wilt.
  9. Spoon onto your bread with some extra fresh baby leaves and rocket for a bit of crunch –yoghurt and mint dressing or mango chutney would be a delicious addition to this dish; enjoy!
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