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