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Warm potato and capsicum salad
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Pair this hearty salad with grilled meat or chicken for a delicious summer meal.
Ingredients:
  • 1kg golden delight potatoes, peeled, cut into 3cm pieces
  • 36.40 gm olive oil
  • 1 large red capsicum, cut into 3cm pieces
  • 200g baby roma tomatoes, halved
  • 80g baby rocket
  • 1 medium red onion, halved, thinly sliced
  • 40.00 ml balsamic vinegar
Instructions:
  • Preheat your oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper, then arrange the potatoes on it. Drizzle with half of the oil, sprinkle with salt and pepper, and toss well to coat. Roast in the oven for 20 minutes until golden brown.
  • Place the capsicum on the tray and mix it well. Roast in the oven for 15 to 20 minutes until the capsicum is browned and the potato is golden and tender. Let it sit for 10 minutes before serving.
  • Combine potato, capsicum, tomato, rocket, and onion in a bowl. In a screw-top jar, combine vinegar, garlic, and remaining oil. Shake well to mix. Pour the dressing over the potato mixture and toss together. Serve.

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