Sweet Summer Potato Salad
Ingredients
- 500g of baby potatoes
- 100g of frozen peas
- 300g of cherry tomatoes - cut in halves
- 1/2 bag of @freshandnaked Sweet Summer Mix
Dressing
- A handful of basil leaves
- A handful of parsley
- 100ml of extra virgin olive oil
- 2 tbsp of apple cider vinegar
- 1 garlic clove
- Salt & pepper to taste
Preparation
Add the tomatoes to a large tray, drizzle with a touch of oil, a sprinkle of salt and pepper, and roast in the oven for 50 minutes at 130-150 degrees Celsius.
Blanch the basil in some boiling water for 30 seconds, remove, squeeze the water out, and add it to a blender with the rest of the dressing ingredients, then blend until smooth.
Steam the potatoes until soft, and one minute before they are done, add the frozen peas.
Let the potatoes and peas cool for a few minutes.
Stir in the dressing and serve with the salad mix and slow roasted cherry tomatoes, then season with salt and pepper.
