Roast Tomato, Crushed Potato and Pesto Salad
Packed with lovely seasonal ingredients – my deliciously simple roast tomato and roast potato salad with pesto dressing, toasted seeds and olives.
This recipe sings of beautiful summer days with bursting ripe and gooey roast tomatoes. Combined with crispy salty crushed potatoes and a fresh pesto dressing.
With these lovely seasonal ingredients – it doesn’t need to be complicated to make something wonderful…
Top with some punchy olives and toasted seeds for a nutty crunch.
Enjoy with a lovely glass of chilled wine and chunks of bread to mop up the tomato and pesto juices.
Love, Niki xxx
4 servings
Ingredients
For the potatoes
- 750 g baby potatoes washed
- 2 tbsp olive oil
- Sea salt and black pepper
For the roast tomatoes
- 6 to matoes sliced in half
- 1 tbsp olive oil
- Pinch sea salt and black pepper
For the pesto dressing
- 30 g basil
- 100 g 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
- 100 ml water
For the toppings
- Toasted seeds
- 3 tbsp olives
- Fresh dill and basil
- Extra virgin olive oil
Instructions
To cook the potatoes
- Pre heat your oven to 180c
- Transfer the potatoes to a large baking tray. Drizzle over the oil, salt and pepper and toss to cover them.
- Bake for approx 40- 50 minutes–half way through squish the potatoes a bit with fork.
To roast the tomatoes
- Add the tomatoes, oil and salt to a baking tray and bake for approx 25 minutes until soft and browning at the edges.
To make the pesto
- Add all the ingredients to a food processor and blitz.
To serve
- Serve the potatoes with the roast tomatoes, toasted seeds, olives lots of fresh herbs and dollops of pesto dressing
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
