INGREDIENTS

750g baby young potatoes (halved or quartered, depending on size)
500g broccoli (florets separated)
½ large or 1 medium leek (halved or quartered lengthwise and then sliced)
½ cup soured cream
2-3 tbs mayonnaise – optional
½ cup sliced or chopped black olives – optional
½ large or 1 small red bell pepper or pointed pepper (finely diced)
sea salt to taste
black peppercorns
4 tbs grated Parmesan or some other grated cheese to taste

METHOD

In slightly salted water cook potatoes and broccoli, drain and return to the pot. You may need to remove broccoli a little bit earlier than potatoes, depending on how big they are. Once they are cooked and drained return them to the pot, add sliced leek, optionally olives, peppers, stir in also soured cream mixed with mayonnaise if used. Mix well, season to taste with salt and share to the plates. Sprinkle with Parmesan and freshly cracked pepper.

Serve warm or cooled down.

Make 4 portions.