Directions
- 1In a cold pan, add olive oil, lemon peel, and a whole bulb of garlic.
- 2Add destoned olives and oregano to the pan.
- 3Cut two red onions into quarters and add them to the pot.
- 4Slice 300g of new potatoes and add them to the pot.
- 5Quarter 10 large tomatoes, season with salt and pepper, and add them to the pot.
- 6Add 500ml of water and bring to a boil.
- 7Carefully cut a cross into the base of a cauliflower.
- 8Place the cauliflower into the pot, drizzle with olive oil, and cover the pot with a lid.
- 9Cook in the oven at 200°C (400°F) for 30 minutes, then remove the lid, and cook for another 30 minutes.
- 10Remove the cauliflower and place it on a plate.
- 11Toss chard, frozen broad beans, and peas into the pan and cook for 5 minutes.
- 12Remove and mash the roasted garlic, and then add it to the stew.
- 13Spoon the stew around the cauliflower and squeeze fresh lemon juice over it.
Ingredients
- 2 tablespoons olive oil
- 1 lemon
- 1 bulb garlic
- 10 olives
- 1 handful oregano
- 2 red onions
- 300 grams new potatoes
- 10 tomatoes
- 1 pinch salt
- 1 pinch pepper
- 500 ml water
- 1 handful chard
- 1 handful frozen broad beans
- 1 handful peas
Equipment
speed peelerknifelarge pot with lidoven
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