Warm Potato & Veggie Salad

This is really simple and great with any BBQ meat (cajun chicken, morrocan lamb etc) just match the spices on the veggies to those on the meat!

Do a complimentary sauce and voila! Dinner!

800g potatoes, diced 2cm

1 broccoli, cut into small florets

1 capsicum, diced 1cm

250 frozen corn (could use tinned)

Spices (cajun, morroccan)

Drizzle of oil

75g approx baby spinach

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Preheat oven to 220C.

Prep the veggies.

Place potatoes on a baking tray lined with paper. Put broccoli, corn and capsicum onto a second lined tray. Evenly sprinkle spices over both trays, season with salt and pepper and toss with oil.

Roast the potatoes on upper oven rack for 15 mins. Then add the second tray to the lower oven rack and roast for a further 15 minutes until the veggies are golden and tender. Remoe trays from oven, add spinach and toss to wilt.

Serve alongside some BBQ meat and appropriate sauces.