Pre-heat oven to 190°C.

Heat olive oil in a wok or large fry pan. Add the garlic and cook 1-2 minutes until golden.

Add the pine nuts to the pan and allow to cook for a further 2 minutes.

Add the Kellogg’s Sultana Bran and spinach and combine well.

When spinach is wilted add the parmesan and combine well.

Place cooked potatoes into a 20cm x 30cm roasting pan and cover with cooked mixture.

Place in the oven for 18-20 minutes until mixture is slightly brown and potatoes are hot.

Serve immediately as a side dish or on its own for lunch.

Notes

• This recipe is a tasty way to ensure your children get the fibre and vitamins they need.
• This recipe was supplied by Kellogg’s nutritionists.