Ingredients

500g baby red potatoes (Cherie)
4-5 baby marrows, thickly sliced
1 small packet baby corn, halved
Extra virgin olive oil
Juice of half a lemon, to taste
1 tbsp chopped fresh herbs (coriander, parsley or basil)
1 tbsp white chia seeds
Salt and freshly ground black pepper

Method

Pierce each potato and steam or boil for about 15 minutes or until done. Place the hot potatoes onto a work surface and with a tablespoon gently squash each one so it splits open. Place in a large serving bowl and set aside.

Steam or boil the baby marrows and corn for 5 minutes or until tender but still firm. Transfer vegetables on top of the potatoes in the serving bowl. Drizzle with olive oil and lemon juice.

Sprinkle over herbs and chia seeds. Season and toss lightly to coat. Serve warm or at room temperature as a side dish.