FOR THE POTATOES
2 potatoes, chopped into small cubes
1 tsp garlic salt
1 sprig of rosemary, chopped
1 tbsp olive oil
FOR THE TOMATOES
a big handful of cherry tomatoes
a splash of olive oil sea salt
FOR THE MUSHROOMS
1 tbsp olive oil
4 leaves of cavolo nero, sliced
8 mushrooms, sliced
½ tsp sea salt
black pepper
FOR THE HOUMOUS
1 tin of butter
beans, drained
juice of ½ a lemon
1 garlic clove
2 tbsp olive oil
½ tsp sea salt
1 tbsp tahini
1 tsp cumin seeds
EXTRAS
avocado
toast
1 To roast the potatoes, preheat the oven to 180°C/Gas Mark 4. Add the potatoes to a roasting tray, then toss to coat them in olive oil, garlic powder, salt and fresh rosemary. Roast for about 40 minutes until they are crispy on the outside.
2 To roast the tomatoes, add the cherry tomatoes to a baking tray and toss them in 1 tbsp olive oil. Bake in the oven on medium heat for 30 minutes or until soft and browning a little. Set aside.
3 For 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.
4 To make the houmous, add the butter beans into a blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy, about 2 minutes - add a little water to loosen. Season to taste and blitz again.
5 Divide everything between two plates, scatter over the cumin seeds and serve with sliced avocado and toast.