Roast tomato, crushed potato and pesto salad

Sometimes simple is best. This combination is certainly that – crispy crushed potatoes (always always good). juicy bursting oozy tomatoes, with fresh and vibrant pesto sauce.

But its the little extra toppings which really enhance this simple warm salad – olives, lots of fresh herbs; dill and basil, extra virgin olive oil and a sprinkle of toasted seeds for crunch.

This makes a wonderful summer or autumnal dish – especially when eaten outside with a glass of wine – oh yes!

I also love to char some bread, top with the pesto and then squish on any leftover tomatoes and olives as you can see below.

I hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


For the potatoes;

  • 750g baby potatoes washed 
  • 2 tbsp olive oil
  • Sea salt and black pepper

For the roast tomatoes;

  • 6 tomatoes, sliced in half
  • 1 tbsp olive oil
  • Pinch sea salt and black pepper 

Pesto dressing;

  • 30g basil
  • 100g pine nuts toasted 
  • Juice 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 4 tbsp nutritional yeast
  • 1 clove garlic
  • 100ml water


  • Toasted seeds
  • 3 tbsp olives
  • Fresh dill and basil
  • Extra virgin olive oil 


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

Thank you so much for following my blog and cooking my recipes!

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  1. Tracey Moloney on March 4, 2022 at 7:20 pm

    Made this tonight I added spring onions as an additional topping. And subbed nutritional yeast for vegetarian Parmesan cheese. Absolutely delicious could just eat the pesto in its own it’s so yummy. Thank you for the recipe I definitely need to buy the cookbook.

    • Niki on August 4, 2022 at 6:26 pm

      Aww amazing!

      Very happy you liked!
      Much love, Niki xxx

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