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.
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
Notes
4 servings