Honey and Mustard Seasonal Veg Medley

For today's COP21 Recipe Challenge, I have opted for a medley of local, seasonal veg in a wonderful honey, mustard and balsamic dressing! If you wanna go vegan, try swapping the honey out for a sweet alternative, such as agave nectar or even squeezed lemon. Look at that lovely rainbow of colours!

Ingredients

200g white potatoes (chunky)
1/4 red cabbage (chopped)
3 carrots (chopped)
1 leek (chopped)
1 courgette (chopped)
1 onion (chopped)
100g broccoli
100g mushrooms
1 clove garlic
1 tbsp paprika
1 tbsp honey
1 tbsp wholegrain mustard
1 tbsp balsamic vinegar
1 tsp mixed herbs

Recipe

1. If you own a microwave, steam the potatoes in a microwave-safe container for about 6 mins. Otherwise, boil potatoes in pan for approx 6 mins, and then drain.
2. Fry onions in a large frying pan until softened. Add carrots and courgette, and cook for 5 mins. Then add paprika, leek and mushrooms, and cook for a further few mins. Now, add cabbage and garlic, and cook for a minute. Lastly, add the broccoli, potatoes and herbs with 100-200ml of boiling water, and cover with lid (or tray).
3. Combine honey, mustard and balsamic vinegar separately in a little bowl or cup, and mix well.
4. Once the potatoes, cabbage and carrots are tender enough for your liking, and the water sufficiently reduced, add the honey, mustard and balsamic to the mixture, and mix well. Serve, and enjoy!