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Warm Potato & Mediterranean Vegetable Salad
Prep Time
10 Minutes
Cook Time
35 Minutes
Ingredients
11
Servings
4
Warm roasted vegetables and new potatoes seasoned with Basil, Garlic Pepper and Fennel Seeds.
Ingredients
2 courgettes, sliced
2 yellow peppers, cut into chunks
225 gram (8 ounce) tomatoes, quartered
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon Dried Basil
½ teaspoon Garlic Pepper
1½ teaspoon Fennel Seeds
Sea Salt, to season
375 gram (13 ounce) baby potatoes, halved
1 bag mixed salad leaves
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 Place the courgettes, peppers, tomatoes and onion onto a baking tray, drizzle with olive oil, sprinkle on the Basil, Garlic Pepper, Fennel Seed and season with Salt and roast in the oven for 30-35 minutes, until softened and browned.
- 3 Meanwhile, cook the baby potatoes in boiling salted water, until soft. Drain.
- 4 Mix together the warm potatoes and roasted vegetables and serve on a bed of mixed salad leaves.
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