Roast tomato, crushed potato and pesto salad

For crushed potatoes; 

1. Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed.
2. Drain the potatoes, allow to cool a little then place them on a large chopping board and lightly crush using a fork.
3. Transfer the potatoes to a large baking tray. Drizzle over the oil, salt and pepper and toss to cover them
4. Pre hear your oven to 180c
5. Bake for aprox 40- 50 minutes – half way through squish the potatoes a bit with fork.

To roast the tomatoes; 

1. Add the tomatoes, oil and salt to a baking tray and bake for aprox 25 minutes until soft and browning at the edges.

For the pesto;

1. Add all the ingredients to a food processor and blitz.
2. Transfer to a jar to store.

To serve; 

1. Serve the crushed potatoes with the roast tomatoes, toasted seeds, olives lots of fresh herbs and dollops of pesto  dressing