The vegetables are a useful base to plan a variety of meals around. I let the whole thing cool down and added chunks of mozzarella for a tasty, filling salady-type lunch, but I think it would make a great side to a couple of chicken thighs too. You could lay them on top of the veggies and they’d cook in round about the same time. It would also make a good side dish to some lamb – the lemon would cut through the fat and balance everything out nicely. A spot of feta would be quite nice crumbled over too…
Anyway – see what you think – you can either chuck the lemon in at the start which makes it very lemony, or you can just squeeze some over at the end for a less intense lemony hit.
Lemon and Dill Braised Potatoes and Leeks with Mozzarella
(serves around 4 people)
500g new potatoes, halved
3 leeks, chopped
1 red onion, chopped
1 lemon, quartered
salt and pepper
1 bunch dill
splash of water
splash of olive oil
(about 200g mozzarella, optional)
1. Put all of the ingredients (including the lemon, if you’re roasting it with the rest of the vegetables) into an oven proof dish with a lid (or cover a dish with foil).
2. Bake for around 45 minutes.
3. If using as a salad, let it cool down to room temperature and add the mozzarella in chunks.