2 servings
Ingredients
For the crispy rosemary potatoes
- 2 potatoes chopped into small cubes
- 1 tsp garlic salt
- 1 sprig rosemary chopped
- 1 tbsp olive oil
For the roast tomatoes
- Big handful of cherry tomatoes
- Splash olive oil
- Sea salt
- For the fried Mushrooms & Cavolo Nero
- 1 tbsp olive oil
- 4 leaves Cavolo Nero sliced
- 8 Mushrooms sliced
- 1/2 tsp sea salt
- Black pepper
For the butter bean hummus
- 1 can butter beans drained
- Juice 1/2 lemon
- 1 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1 tbsp tahini
- 1 tsp cumin seeds
As extras
- Avocado
- Griddled bread
- Smoky beans
Instructions
- Pre heat your oven to 180c.
To roast the crispy rosemary potatoes
- Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for approx 40 minutes until crispy on the outside.
To roast the tomatoes
- Add the cherry tomatoes to a baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
To cook the mushrooms
- Add the oil to a frying pan along with the mushrooms and greens, fry for 4-5 minutes until soft.
- Season well with salt and pepper.
To make the hummus
- Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
- Blitz until creamy (approx 2 minutes), add a little water to loosen.
- Season to taste and blitz again.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.