Chipotle Veggie Hash
with Soured Cream and Greek Style Salad Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Roasted Spice and Herb Blend
(May contain Celery)
Baby Plum Tomatoes
Greek Style Salad Cheese
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the onion, then cut each half into 3 wedges.
Pop the potato chunks and onion wedges onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the peppers and discard the core and seeds. Slice into thin strips.
Halve the tomatoes. Drain the sweetcorn in a sieve.
Put the pepper, tomatoes and sweetcorn onto another baking tray. Drizzle with oil, season with salt and pepper, then stir through the chipotle paste to coat everything.
Once the potatoes have roasted for 10 mins, pop the pepper tray onto the middle shelf to cook until the veg has softened, 15-20 mins.
Once everything's cooked, add the pepper, tomato and sweetcorn to the tray with the potatoes and onion. Drizzle over the honey (see pantry for amount). Toss to combine.
Share the chipotle hash between your bowls and crumble over the Greek style salad cheese.
Drizzle over the sour cream to finish.