Katy's Garden

I have dug and spruced up the ground in the potato patch, ready for whatever come next or a good grass mulch.

A delicious dish, much of which came from the garden.

2 handfuls of small potatoes, boiled tender, peeled and crushed (not mashed, not cut, crushed)
2 onions, cut into rings
2 medium zucchini, diced
2 bell peppers, cut into small pieces
1 or 2 cloves of garlick, finely chopped
a fresh leek or a couple of spring onions, cut into rings
a red chilli, cut into fine rings
Four or five medium sized tomatoes, chopped
200 g of feta cheese, crumbled
Olive oil, balsamic vineagre, seasoning to taste

Toss the crushed tatoes in a large pan with the onion ringsand a bit of oil, until lightly brown on the corners. Set aside. Add a spoon or two of oil to the pan and lightly fry the peppers for five minutes, add the zucchini and fry for 5 more minutes. Put the potatoes back into the pan to warm them up. Mix in the garlic and chili. Take from the fire and season with good olive oil, 3 spoons of balsamic vineagre, salt and pepper to taste. Add the fresh leek, tomatoes and feta, mix and serve while still hot.