Mediterranean Spinach Mashpot (serves 2-3)
- 500 gr potatoes
- half a cube of garden herbs broth
- 1-2 spring onions
- 4 sundried tomatoes on oil
- 1 small clove of garlic
- 2 tbsp olive oil
- 0.5 tbsp provincial herbs
- 300 gr spinach
- 75 gr rocket lettuce
- 50 gr pine nuts
- herbal salt and 4 seasons pepper
Peel and cut the potatoes. Boil them in a pan with water and the cube for the broth. Chop onion and garlic, cut the sundried tomatoes. Roast the pine nuts in a dry pan. Heat olive oil in a pan and bake garlic, onions and the herbs softly for 5 minutes. Cut the rocket a bit finer. Add rocket with spinach and sundried tomatoes to the onion mixture. Stir fry on high for only half a minute to warm the veggies through.
Mash the potatoes. Use some of the cooking fluids to make a nice mash. Add the spinach mixture and stir through. Add some good quality olive oil (or a bit of the oil from the sundried tomatoes). Season to taste with salt and pepper. Add the pine nuts and serve.