Easiest Way to Cooking At Home Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

Easiest Way to Cooking At Home Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing Delicious, fresh and tasty.

Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. Great recipe for Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. Adapted from 'The Green Roasting Tin', mainly by doubling the dressing as you will want plenty of it! Place the meringue in a pastry bag and pipe out your kisses onto your prepared baking tray.

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You can have Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

1. Prepare of The tray bake.

2. It’s of Charlotte potatoes, halved.

3. You need of salt.

4. It’s of olive oil.

5. You need of green beans.

6. You need of bean sprouts.

7. Prepare of The dressing.

8. It’s of coconut milk.

9. You need of chunky peanut butter.

10. Prepare of red chilli finely chopped.

11. Prepare of lime juice.

12. It’s of soy sauce.

13. It’s of ginger.

14. It’s of To serve.

15. Prepare of Fresh coriander.

Black Bean, Tempeh and Sweet Potato Chilli.

Slice the garlic bulbs in half, leave the outside skin on, and place on the baking tray.

Drizzle olive oil over the vegetables and toss the tray.

Wash small kestrel potatoes and cut into halves or quarters.

Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing step by step

1. Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes.

2. Whilst this is baking mix up the sauce until it is a nice creamy consistency. Balance the soy sauce and lime to taste. Split the sauce into separate bowls to prevent arguments….

3. After 40 minutes pop the green beans and bean sprouts on top of the potatoes. Drizzle a little more oil and place back in the oven for 20 minutes..

4. Serve with fresh coriander and drizzle the dressing over. It’s that easy..

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