Arakas latheros: braised peas with potatoes, carrots and dill

Ingredients

For 1 serving

• Peas250 g
• Potatoes150 g
• Carrots80 g
• Spring onions3
• Chopped tomatoes150 g
• Dill5 g
• Extra virgin olive oil14 g
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: April – June

Method

1. Slice the spring onions, peel the carrots and cut them into rounds about half a centimetre thick, and peel the potatoes and cut them into cubes of about 2 cm.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and soften the spring onions for 3 minutes. Add the carrots and potatoes and stir for 2 minutes to coat.
3. Add the peas, chopped tomatoes, a glass of water, salt and black pepper.
4. Cover and cook over low heat for 25 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened; add a splash of water if it gets too dry.
5. Take off the heat, finish with chopped dill and serve with the wholemeal bread.