Roast Potato Salad Healthy & Easy Recipe

Method

Preheat the oven to 220°C/200°C fan Gas mark 7.

Heat a large non-stick roasting tin with 2tbsp oil. Add the potatoes, season and toss gently. Roast for 10 minutes.

Brush the remaining oil over the tomatoes, onion, pepper, courgettes and asparagus and arrange on a separate roasting tray. Roast for 20 minutes.

Toss the potatoes at this stage to make sure they’re golden.

Whisk the dressing ingredients together and season.

Put the pea shoots into a large bowl, arrange the potatoes and roasted vegetables, add the mozzarella.

Drizzle with the dressing, toss and serve immediately.

Cook’s tip
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.

350g Salad, baby or new potatoes

2-3tbsp oil

4 baby plum tomatoes, halved

½ red onion, halved

½red pepper, deseeded and cut into four pieces

4 baby courgettes, halved

6 asparagus tips

125g ball of mozzarella or 125g mozzarella pearls (mini mozzarella balls)

50g watercress or pea shoots

For the dressing:

1tbsp extra virgin olive oil

Juice of ¼ lemon

½tsp Dijon mustard