Savory Mashed Potatoes and Cabbage Salad

Serves two 

Ingredients: 

For the cabbage salad 

¼ of a small-sized red cabbage, sliced thinly crosswise 

¼ of a small-sized savoy cabbage, sliced thinly crosswise 

1 medium-sized carrot, grated 

A handful of fresh mint leaves 

Juice of a small-sized lemon 

2 tablespoons of extra-virgin olive oil 

Sea salt to taste 

For the mashed potatoes 

5 medium-sized yellow potatoes, washed thoroughly and diced without removing skin  

1 small garlic bulb, minced 

½ of a small-sized red onion, minced 

A handful of fresh cilantro leaves (substitute: fresh basil leaves) 

A drizzle of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

Making the cabbage salad 

Combine all ingredients in a bowl. Toss well together. Put aside. 

Making the mashed potatoes 

Place potatoes in a pot, fill up the pot with water until the potatoes are fully submerged, and then bring to a boil over high heat. Reduce heat to a minimum and simmer for about 15 minutes, or until the potatoes become mushy. Drain excess water (leave a bit of water in for ease of mashing), put the pot back on stove and mash the potatoes using a spatula until they are well-crushed. Whilst still on low heat, add all remaining ingredients to the pot and mash for about half a minute. Enjoy with the cabbage salad on the side!