Vegan warm pan-fried potato and sweetcorn salad

Vegan warm pan-fried potato and sweetcorn salad: a quick recipe with potatoes, sweetcorn, red pepper and onion, savoury and pleasantly filling.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 400g pre-cooked potatoes (ideally from the day before)
• 1 small red onion
• ½ tin of sweetcorn (about 70g)
• 1 tbsp olive oil
• 1 small red pepper
• Pepper and fresh or dried herbs of your choice
• Salt

Method

You’ll need: frying pan · chopping board · knife

1. Wash the potatoes, red onion and red pepper and cut them into bite-sized pieces. Get the herbs ready too.
2. Heat the olive oil in a frying pan and briefly fry the red onion with the red pepper until both soften slightly.
3. Add the potatoes and sweetcorn and toss everything in the pan until the potatoes are lightly golden on the outside and the salad is evenly warm.
4. Season with salt, pepper and fresh or dried herbs. Mix everything gently so the potatoes stay moist.
5. Take the pan off the heat briefly and let the salad stand for a moment so the flavours come together.
6. Serve warm, finished with extra herbs if you like.

Good to know

A salad like this feels like little effort and lots of proper cooking. Warm from the pan, simple and just right when you want something savoury.

Swaps

Sweetcorn → chickpeas (more protein and fibre); red pepper → broccoli (more vitamin C and folate); red onion → spring onion (milder); olive oil → avocado oil (similar fat profile and heat-stable)

Allergens

The recipe is naturally vegan and free from the most common classic allergens such as milk, egg or nuts. Onions may be unfamiliar for sensitive children or people with a sensitive stomach; during pregnancy the ingredients are no concern with good kitchen hygiene.

Dairy-free recipes