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.
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