Mediterranean potato salad

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600g Jersey Royals, scrubbed and halved if large
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
1 green pepper, deseeded and diced
4 garlic cloves, peeled and thinly sliced
4 tbsp olive oil
80g mixed salad leaves
150g mozarella, torn
3 tbsp fresh basil leaves, torn
herbs, salt, pepper

1. Preheat the oven to 200c/400F/gas 6. Toss together potatoes with peppers and garlic and arrange in a large roasting tin. Drizzle with the oil and season to taste. Roast for 30 minutes, turning the vegetables halfway through the cooking time.

2. Divide the mixed leaves between four plates. Top each with some of the roasted veg and potatoes and scatter torn mozarella and basil leaves over. Serve immediately.

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