ROAST PEPPER, POTATO & OLIVE STEW WITH DIPS & PITA BREAD
3 tbsp Odysea organic Greek extra virgin olive oil from Crete
1 red onion, chopped finely
4 cloves garlic, sliced
2 potatoes, peeled and sliced into cubes
1 tsp cumin seeds
1 tsp smoked paprika
2 tbsp Odysea harissa
1 jar Odysea heirloom pressed tomatoes
1 jar Odysea flame roasted peppers
1/2 jar Odysea pitted Conservolia olives (drained)
1 tsp sea salt flakes
Handful fresh mint, chopped
Handful fresh thyme
Drizzle extra virgin olive oil
2 tbsp of coconut yogurt or coconut cream
Pinch chilli flakes
Fresh herbs-thyme and mint
1.Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning.
2.Add in the garlic and cook for a few more minutes.
3.Now add the paprika and cumin seeds, stir to combine and fry for a further few minutes.
4.Next add the potatoes and harissa paste and cook for aprox 5 minutes
5.Now add the pressed tomatoes and water, cover and simmer for 15 minutes
6.Add in the roasted peppers and olives and simmer for a further 20 minutes until the potatoes are tender.
7.Finally season with salt, pepper and stir in the fresh thyme and mint. Drizzle with olive oil, add dollops of coconut yogurt and sprinkle with chilli flakes and fresh herbs
Serve with bowls of Odysea Houmous and Odysea Roasted Sweet Red Pepper dips and warm pita bread.