By jaada
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
Updated at: Thu, 17 Aug 2023 06:06:08 GMT
Nutrition balance score
Great
Glycemic Index
68
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories624 kcal (31%)
Total Fat43.8 g (63%)
Carbs46.9 g (18%)
Sugars5.6 g (6%)
Protein15.2 g (30%)
Sodium449 mg (22%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
750gbaby potatoes
washed
2 Tbspolive oil
sea salt
black pepper
6tomatoes
sliced in half
1 Tbspolive oil
sea salt
black pepper
30gbasil
100gpine nuts
toasted
0.5juice lemon
3 Tbspextra virgin olive oil
½ tspsea salt
4 Tbspnutritional yeast
1clove garlic
100mlwater
seeds
toasted
3 Tbspolives
fresh dill
basil
extra virgin olive oil
Instructions
Step 1
For crushed potatoes;
Step 2
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.
Step 3
Drain the potatoes, allow to cool a little then place them on a large chopping board and lightly crush using a fork.
Step 4
Transfer the potatoes to a large baking tray. Drizzle over the oil, salt and pepper and toss to cover them
Step 5
Pre hear your oven to 180c
Step 6
Bake for aprox 40- 50 minutes – half way through squish the potatoes a bit with fork.
Step 7
To roast the tomatoes;
Step 8
Add the tomatoes, oil and salt to a baking tray and bake for aprox 25 minutes until soft and browning at the edges.
Step 9
For the pesto;
Step 10
Add all the ingredients to a food processor and blitz.
Step 11
Transfer to a jar to store.
Step 12
To serve;
Step 13
Serve the crushed potatoes with the roast tomatoes, toasted seeds, olives lots of fresh herbs and dollops of pesto dressing
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Notes
1 liked
1 disliked
Easy
Fresh
Special occasion
