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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.
Prep time:
10
minutes
mins
Cook time:
1
hour
hr
4 servings
5
from 1 vote
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
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