About this recipe
I know you probably don’t immediately think of breakfast when looking at this colourful plate, but trust me this has the recipe for a great day ahead.
Wonderfully sweet corn and potato with leeks, chicory and coriander brought together with a touch of paprika and red chilli flakes. It’s easy delicious and simple to do before heading out for a wonderful day.
Serve with poached eggs or even a side of sardines in olive oil.
Shop this recipe:
- 200g Sweet potato, cubed into 2cm pieces
- 100g Leeks, roughly chopped
- 50g Red chicory, roughly chopped
- 25 Coriander, roughly chopped
- 150g Sweetcorn (fresh or frozen)
- 2 tbsp Olive oil
- 1 tsp Sweet paprika
- 1/2 tsp Red chilli flakes
Heat the olive oil in a large pan on low to medium heat and add the potatoes with seasoning, cooking for 6 minutes until softened
Add the leeks, corn and chicory and cook for a further 3-4 minutes with the spices
Garnish with coriander
Serve hot with poached eggs, sardines or simply on its own