Warm Potato & Mediterranean Vegetable Salad
Warm roasted vegetables and new potatoes seasoned with Basil, Garlic Pepper and Fennel Seeds.
- 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.