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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
Cook time: 1 hour
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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