Mon, 24 February 2025
Ingredients:
1kg baby potatoes
400g tin chickpeas
1 small onion sliced
50g nuts
2 gloves garlic
100g ends/leftovers of vegetables
Irish rapeseed oil
2 tsp French mustard
3 tsp vegan mayo (use the water from the chickpeas)
200g mixed salad leaves
Simply slice your potatoes into wedges and place into a bowl, add your sliced vegetables, chopped garlic and nuts. Drizzle with rapeseed oil and season with salt and pepper. Mix all together and place on a roasting tray, put into a preheated oven at 180 for 20 mintues.
Remove and put back into the bowl, add the vegan mayo and mustard and stir together, then add the leaves and gently mix.
Put onto serving plates and top with the pickled vegetables
For the pickles
Ingredients
225g courgettes (you can use any vegetable in this recipe)
2 red onions
500ml apple cider vinegar
150g caster sugar
30gsea salt
15g chilli flakes
10g whole mustard seed
1. Wash your courgettes, dry and slice, peel your onions and slice
2. Place the vinegar, salt, mustard seeds and sugar in a saucepan and bring it to a boil.
3. Remove the pickling sauce from the heat and let it cool down.
4. Place the courgette and onions in a large kilner jar, then pour in the pickling sauce.
5. Close the lid and give a shake.
Thu, 31 July 2025
Chef: Eoin Sheehan
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