Roast Potato Salad with Mozzarella & Plum Tomatoes Recipe

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.