Potato, Courgette and Salad

Time: 1 hour 15 minutes
Yield: 4 servings
Special note: Potatoes and courgette can be put in the oven at the same time.

Ingredients Needed:

Crispy thyme potatoes:
600 g or 6 red potatoes, thinly sliced
50 g melted butter
1 tsp of rock salt, more can be added as per taste
¾ tsp black pepper, finely ground
2 tbsp of thyme, only leaves
Few sprigs of thyme for decoration

1. Heat the oven to 220℃. I use the oven with a fan option and it works well. Take a large shallow baking dish. Add potatoes, butter, salt, pepper and thyme leaves.
2. Combine these nicely and keep in the preheated oven. Potatoes will come out crispy if all the pieces are nicely spread out.
3. Keep it in the oven for 20 minutes. Before taking it out, it is important to check if potato pieces have softened, turned brownish and crispy.
4. Garnish with sprigs of thyme.

Baked courgette with cheese
3 courgette, cut into small disk like round pieces
1 large onion, cut into thin long pieces
¼ tsp of turmeric powder
¾ tsp of fine rock salt, more can be added as per the taste
½ tsp of black pepper, finely ground
⅓ tsp of dry basil or oregano herb
¼ sp of flaked red chilli (optional)
3 to 4 tbsp of extra virgin oil
120 g mozzarella cheese, grated

1. Courgette can be cooked together with potatoes in the oven at the same time.
2. Take a large shallow baking dish and add courgette and onion pieces. Add turmeric, salt, pepper, herb, chilli powder ( if using) and oil and mix these nicely.The dish will come out good if all the pieces are nicely spread out before putting in the oven.
3. Keep in the oven for 20 minutes. Before taking it out, it is important to check if courgette pieces have softened, turned brownish. Spread the cheese evenly and keep the dish back in the oven on high heat under the grill for 5 minutes or until the cheese has turned into a light brownish colour.

SALAD Rocket salad with avocado with cherry tomatoes
100 g rocket salad
2 medium avocado, cut into half, then cut in thin slices
200g cherry tomatoes washed
2 tbsp of flaxseed oil
½ teaspoon rock Salt
¼ teaspoon of pepper
1 tablespoon of milled organic flaxseed

Take a medium size bowl. Add dried rocket leaves and then add salt, pepper and flaxseed and mix these properly. Then add the oil and mix it again. Once properly mixed, spread it on a large plate, then spread avocado pieces on top and in the end add cherry tomatoes.

The above menu can be had or lunch or dinner.