ROASTED SMASHED POTATO, TOMATO & PESTO SALAD
PREP TIME: 15 MINUTES
COOKING TIME: 1 HOUR AND 10 MINS
SERVES: 4
INGREDIENTS
6 Roma tomatoes (approximately 500g), quartered
2 tablespoons olive oil
1 tablespoon balsamic vinegar
750g baby Spud Lite potatoes
¼ cup garlic infused olive oil
Salt flakes and freshly ground black pepper
1 cup baby rocket leaves
Salt flakes and freshly ground black pepper
Pesto dressing
2 tablespoons Store bought pesto
2 tablespoons lemon juice
2 tablespoons parmesan, finely grated
METHOD
1. Preheat oven to 150°C (130°C fan-forced).
2. Place prepared tomatoes on a baking tray. In a small bowl, whisk together olive oil and balsamic vinegar until well combined. Pour over tomatoes and season with salt and pepper. Place in preheated oven for 1 ½ hours. Remove from oven and allow to cool.
3. Increase oven to 220°C (200°C fan-forced).
4. Cook potatoes in a large pot of gently boiling water for 25 minutes. Drain.
5. Place hot potatoes on a lightly oiled non-stick baking tray. Using the back of a wooden spoon crush potatoes and drizzle with garlic olive oil. Season with salt and pepper. Place in preheated oven and cook for 25 minutes. Turn potatoes over and cook for a further 20 minutes or until golden and crispy. Remove from oven and allow to cool slightly.
6. For the dressing, combine pesto, lemon juice and parmesan together, stirring until well combined.
To serve, combine potatoes, slow cooked tomatoes and rocket together on a platter and dollop dressing over the top.
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