Veggie sharing brunch board

all the best bits of a veggie fry-up, served sharing style. Serves 4 • Ready in 55mins

2 baking potatoes, peeled and cubed 400g cherry tomatoes

200g feta

2tbsp olive oil, plus extra, to drizzle 260g spinach

1 garlic clove, crushed toast, to serve

for the spiced scrambled eggs:

knob of butter

1 green pepper, finely chopped 2 spring onions, finely chopped 1 large tomato, deseeded and finely chopped

4 eggs, lightly beaten

1tbsp flat-leaf parsley, finely chopped pinch of mild chilli flakes 1 Heat the oven to 180C/Gas mark 4, leaving a large cast-iron pan in it while it comes to temperature. toss the potatoes in half the oil and season liberally. add to the cast-iron pan, return to the oven and cook for 30mins, turning after 15mins.

2 Season and mix the cherry tomatoes with the remaining oil. Roast for 15mins.

3 drizzle the feta with a little oil, wrap it in foil and bake for 15mins. Remove the potatoes and tomatoes and keep warm. Heat the grill to maximum, uncover the feta and grill for 10mins, until golden.

4 Steam the spinach for 2mins, until wilted. Stir through the garlic.

5 For the eggs, melt the butter in a pan big enough to take all the ingredients and gently fry the pepper and spring onions for 2mins, stirring. add the chopped tomato and cook gently for 5mins. Pour in the eggs. Stir gently and, as they start to scramble, add the parsley and chilli.

6 assemble everything on a sharing board and let everyone help themselves. Per serving: Cals 400, Fat 21g,

Sat fat 10g, Carbs 29g w&h