It worked really well, the saltiness of the olives really complimented the flavours, and went well with the potatoes. I served it with old bay season pork steak which I baked in the oven, with some roasted cherry tomatoes on top and mange tout and green beans.
Hummus Crushed Potatoes
(from Good Food Magazine May 2008)
(from Good Food Magazine May 2008)
500g new potatoes
1 tsp olive oil
3 tbsp houmous
10 pitted green olives, roughly chopped
small handful flat-leaf parsley, chopped
1 tsp olive oil
3 tbsp houmous
10 pitted green olives, roughly chopped
small handful flat-leaf parsley, chopped
Cook the potatoes in boiling salted water for 15 mins or until tender.When the potatoes are ready, drain well, then return to the pan and gently crush with a fork or potato masher. Stir through the houmous, olives and parsley, then season well.
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