Baby Roast Potato Salad Recipe

Ingredients :

Serves 4

• 350g / 12oz small shallots

• sea salt and freshly ground black pepper

• 900g / 2lb small, even-sized new potatoes

• 2 tbsp olive oil

• 2 medium courgettes

• 2 sprigs of fresh rosemary

• 175g / 6oz cherry tomatoes

• 150ml / ¼ pint soured cream

• 2 tbsp freshly snipped chives

• ¼ tsp paprika

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Trim the shallots, but leave the skins on. Put into a saucepan of lightly salted boiling water along with the potatoes and cook for 5 minutes and drain. Separate the shallots and plunge them into cold water for 1 minute.

2. Put the oil on a baking sheet lined with foil or roasting tin and heat for a few minutes. Peel the skins off the shallots — they should now come away easily. Add to the baking sheet or roasting tin with the potatoes and toss in the oil to coat. Sprinkle with a little sea salt. Roast the potatoes and shallots in the preheated oven for 10 minutes.

3. Meanwhile, trim the courgettes, halve lengthways and cut into 5cm / 2 inch chunks. Add to the baking sheet or roasting tin, toss to mix and cook for 5 minutes.

4. Pierce the tomato skins with a sharp knife. Add to the sheet or tin with the rosemary and cook for a further 5 minutes, or until all the vegetables are tender. Remove the rosemary and discard. Grind a little black pepper over the vegetables.

5. Spoon into a wide serving bowl. Mix together the soured cream, paprika and chives and drizzle over the vegetables just before serving.

Nutritional Facts per 100g :

energy 68kcals/286kj

protein 2g

carbohydrate 9g

fat 3g

fiber 1.1g

sugar 1.6g

sodium trace

√  egg-free  √  gluten-free  √  wheat-free   √  nut-free  √  vegetarian  √  seafood-free