Thankfully I have a lovely boyfriend who doesn’t mind driving me around, except for on Tuesdays when he has rugby. Back to my original point, I had no food in. All that was left was some almost out of date mozzarella, spinach, tomatoes, new potatoes that may or may not be out of date and some peppers in my fridge. Along with the usual wine and cider, but not sure how well that would have turned out on a Tuesday.
I often make a very simple mozzarella, spinach, tomato and balsamic glaze salad as a starter (literally the most simple starter to do!!), and thought what if I added pepper and red onion to the mix and heated it up. Add some roasted potatoes and I’ve got myself a hash of a meal. Turns out, my idea was great, with a few little tweaks, and some timing changes I have created a delicious healthy-ish light lunch or starter which is sure to wow any guests or even just yourself!
1 large pan with lid (for potatoes)
1 baking tray
1 large frying pan and wooden spatula
Sharp knife and chopping board
Ingredients (for 4 starters / 2 light bites)
15 new potatoes (baby ones, use less if bigger pots)
1 pack of mozzarella (2 if you like it extra cheesy like me)
½ red onion
1 red/yellow pepper
15 cherry tomatoes (a couple of handfuls)
Spinach (2 good handfuls)
½ red chilli (deseeded)
Balsamic glaze (this stuff is incredible!)
1 Cal spray/oil
Fill your pan with cold water covering your new potatoes, heat up to the boil, and then leave to simmer for 15-20 mins. Turn your oven on to heat up to about 180oc (fan)
Once your potatoes are cooked (you should easily be able to put a knife through the centre, it shouldn’t feel tough or hard), drain these and place on the baking tray, spray with oil/drizzle in oil and sprinkle salt on them, place in the middle of your oven and leave for 20 minutes.
By this time your potatoes should be browning nicely and looking about ready, heat up your frying pan and add some spray oil/tbsp. olive oil. Add your red onions and fry off for about 2 minutes.
Next, add the pepper and cook for a further 3 minutes, then add the garlic and chilli, everything should be softening now.
Roughly pull apart the spinach and sprinkle in, fold this into the pan until the spinach reduces, add the mozzarella and keep folding the mixture. Don’t cook the mozzarella too long as it will become a bit of a lump, which tastes great but doesn’t have the effect you want.
Take your potatoes out and add them onto the plate, add the stir-fry mix and then drizzle in balsamic glaze and serve. It’s that simple! Tastes great and is so easy to make.
Hope you enjoy this recipe, have a go and let me know how it turns out!
Simple, spicy salad
A tantalising, spicy potato salad served with balsamic glaze
- 16 baby/new potatoes
- 1 pack of mozzarella (2 if you like it extra cheesy like me)
- ½ red onion
- 1 red/yellow pepper
- 15 cherry tomatoes
- Spinach (2 good handfuls)
- 1 garlic clove
- ½ red chilli (deseeded)
- Balsamic glaze
- 1 Cal spray/oil
- Black pepper
- Pre heat oven to 180 oc (fan). Fill pan with cold water covering potatoes, bring to the boil, simmer until tender (about 15 minutes) and drain.
- Place potatoes on a baking tray, spray/drizzle in oil and sprinkle salt on them, place in the middle of your oven and cook for 20 minutes.
- Meanwhile, start prepping the veg; slice your red onion into thin slices, chop tomatoes in half and cut your pepper into strips. Crush your garlic and finely chop this and the chilli. Cut your mozzarella into large chunks.
- Potatoes should be browning, next, heat up your frying pan and add some spray oil/tbsp. olive oil. Add your red onions and fry off for about 2 minutes.
- Then, add the pepper and cook for a further 3 minutes, add the garlic and chilli.
- Roughly pull apart the spinach and sprinkle in, fold this into the pan until the spinach reduces, add the mozzarella and fold for 30 seconds.
- Take potatoes from the oven and place onto your plates, add the stir-fry mix on top and drizzle with balsamic glaze and serve.