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Crunchy roast potato and tomato salad
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in this vibrant, flavorful salad that will uplift your spirits.
Ingredients:
  • 1kg potato
  • Olive oil cooking spray
  • 250g baby roma truss tomatoes
  • 300g broad bean
  • 40.00 ml white balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 500.00 ml (1 bunch) watercress sprigs, trimmed
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • Prepare a large baking tray with baking paper. Arrange the potatoes on the tray, lightly coat them with oil, and season with salt and pepper. Roast in the oven for 40 to 45 minutes until golden and tender. In the last 5 minutes of cooking, add the tomatoes. Once done, take the tray out of the oven and let it stand for 10 minutes before serving.
  • Once the water in a large saucepan reaches a boil over high heat, gently add the broad beans and cook for 3 to 4 minutes until they are just tender. Drain the beans and then quickly cool them down by placing them in a bowl of chilled water. Drain them again and gently pat dry with paper towels. Proceed to peel the broad beans and discard the skins.
  • In a bowl, combine vinegar and oil. Whisk together and season with salt and pepper. Spread watercress on a platter. Add roast potatoes and tomatoes on top, then sprinkle with broad beans. Drizzle dressing over the salad and serve.

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