A fusion recipe with warming Oriental flavours, fresh veggies and potatoes – Perfect hot or cold, this meal is the best blend of potato salad and a veggie stir fry to create a really filly, comforting bowlful.

This Recipe Serves 2 People | 3 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

1 Large Onion

200g Tenderstem Broccoli (purple sprouting also works well)

1 Small Spring Cabbage (finely shredded)

200g Frozen Edamame

400g New Potatoes

50mls Soya Sauce

1 Teaspoon Garlic (paste or granules)

1 Teaspoon Ginger (ground or paste)

1/2 Teaspoon Cracked Black Pepper

To make the green houmous:

400g Frozen Peas

1 Small Onion (peeled and finely diced)

1 Teaspoon Garlic Paste

1 Green Chilli (finely sliced)

Splash of Cider Vinnegar

1/2 Teaspoon Sea Salt

To Serve:

Diced Cucumber

Sesame Seeds

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How to do it:

First, wash and chop your new potatoes into 1 inch sized pieces and pop on to boil in salted water. Simmer for about 10 minutes, or until the potatoes can easily be pierced with a fork.

Before cooking your stir fried veg, use the deep sided pan to prepare the ingredients for the ‘green pea houmous’ – Add the onion, peas, garlic and chilli into the pan with a splash of vegetable oil (sesame oil also works well.) Stir fry for about 10 minutes to allow the flavours to develop and the peas to fully defrost. Remove from the heat, add the sea salt, cider vinnegar, 100mls of water and blitz with a stick blender to create a thick smooth paste. When smooth, prepare your bowls for serving by evenly distributing the pea houmous in each persons bowl. Smear around the outer edges with a space in the centre for the potatoes and greens.

Rinse your pan.

Now, peel and finely slice your onion, pop into the deep sided stir fry pan along with your broccoli, chopped into small florets, and a splash of oil. Stir fry for a few minutes until the broccoli starts to catch a little before then adding in the shredded cabbage, edamame, garlic, ginger and pepper. Stir well to coat the veggies with the flavours then add the soy sauce, a splash of water and pop a lid on. This will allow the broccoli to fully cook through in the steam.

Allow to steam over a medium heat for about 8 minutes, this will depend on how big you cut your broccoli pieces – It is good idea to check the mixture partway through, stir well to check things haven’t stuck to the bottom of the pan!

When your veggies are cooked, drain the new potatoes and toss them through your stir fried veg.

Finally, add the cooked potato and veg mix into the centre of each green houmous smeared bowl. Serve with a sprinkle of seeds and your diced cucumber.

*Want make this gluten free? Just use a gluten free soy sauce alternative in place of the standard option.