This is a nice way of getting plenty of vegetables into a tasty meal, with the addition of a little fruit. It’s also a good dish for using up any leftover cooked veg. If your child does not like the texture then the mix can be puréed completely or make less chunky in a food processor.
- 4 tablespoons olive oil
- 1 medium onion, peeled and chopped into 2cm chunks
- 2 medium potatoes, peeled, cut into 2cm cubes and cooked
- 3 small carrots, peeled, cooked and cut into small pieces
- 1⁄2 medium cauliflower, broken into florets, then lightly cooked
- 1 × 10g gluten-free chicken stock cube
- For the salad
- 140g mixed lettuce
- 2 small Cox apples
- 2 tablespoons olive oil
- Heat the olive oil in a large non-stick frying pan. Add the onions and cook for a few minutes to brown slightly.
- Add the potatoes, carrots and cauliflower and continue to cook until they take a little colour. Then add the crumbled stock cube, 150ml water and a generous dash of pepper. Stir well and cook over a high heat, so the stock cube dissolves and the water reduces slightly, this will make the dish nice and moist, but not wet. Check the seasoning and adjust if needed.
- Place the lettuce into a large bowl. Grate in the apple using a coarse grater. Add the olive oil, and mix gently.
- Serve the hash with a little salad on the side.