METHODHeat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together the potatoes & onion with the ras-el-hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray & roast, turning once, for 30- 40 minutes until tender and nicely golden.
Once cooked, allow to cool for 10 minutes then toss with the peppers & salad leaves, pomegranate seeds and mozzarella. Arrange on a serving platter and drizzle over the balsamic glaze.
Add some exotic flavours to your potatoes!
Serves: 4
Preparation: 10 mins
Cooking: 45 mins
250g Albert Bartlett Jersey Royal Potatoes (cut into chunks)
1 large red onion (cut into wedges)
1/2 jar mixed chargrilled peppers (drained)
1 tbsp ras-el-hanout
1 tbsp olive oil
100g (4oz) bag baby spinach & Lambs lettuce
100g (4oz) pomegranate seeds
120g mozzarella cheese (torn into chunks)
4 tbsp balsamic glaze