Potato Casserole

6 Garlic Cloves
Salt
2 teasp Paprika
½ teasp Ground Cumin
½ teasp Cayenne Pepper
1 tbsp Freshly chopped Coriander
2 tbsp Freshly chopped Parsley
The Juice of 1 Lemon
3 tbsp Red Wine Vinegar
3 tbsp Olive Oil
675g/1½lb Potatoes, peeled and thickly sliced
1 Red Capsicum (Sweet Pepper)
1 Green Capsicum
1 Yellow Capsicum
4 Sticks Celery, cut into 5cm/2 inch pieces
450g/1lb Tomatoes, cut into eighths
extra Olive Oil
Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4. Cut all the Capsicums (peppers) into 2.5cm/1 inch squares.

2. Combine the garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor and process until smooth.

3. Add the herbs, lemon juice, vinegar, and 2 to 3 tablespoons olive oil pulse a few times to blend. Season to taste with salt.

4. In a large bowl, mix together the potatoes, peppers, and celery. Season with salt and toss with the herb paste.

5. Transfer to a large shallow ovenproof dish. Scatter tomatoes among the potato and drizzle with a little olive oil.

6. Cover with a lid or aluminium foil and bake for 35 minutes. Remove the lid and continue to cook for 20 to 30 minutes or until the vegetables are tender. Serve hot.