Roast tomato, crushed potato and pesto salad

Sometimes simple is best. This combination is certainly that - crispy crushed potatoes (always always good). juicy bursting oozy tomatoes, with fresh and vibrant pesto sauce. But its the little extra toppings which really enhance this simple warm salad - olives, lots of fresh herbs; dill and basil, extra virgin olive oil and a sprinkle of toasted seeds for crunch. This makes a wonderful summer or autumnal dish - especially when eaten outside with a glass of wine - oh yes! I also love to char some bread, top with the pesto and then squish on any leftover tomatoes and olives as you can see below. I hope you enjoy, much love, Niki xxx

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For crushed potatoes;

Step 2

Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed.

Step 3

Drain the potatoes, allow to cool a little then place them on a large chopping board and lightly crush using a fork.

Step 4

Transfer the potatoes to a large baking tray. Drizzle over the oil, salt and pepper and toss to cover them

Step 5

Pre hear your oven to 180c

Step 6

Bake for aprox 40- 50 minutes – half way through squish the potatoes a bit with fork.

Step 7

To roast the tomatoes;

Step 8

Add the tomatoes, oil and salt to a baking tray and bake for aprox 25 minutes until soft and browning at the edges.

Step 9

For the pesto;

Step 10

Add all the ingredients to a food processor and blitz.

Step 11

Transfer to a jar to store.

Step 12

To serve;

Step 13

Serve the crushed potatoes with the roast tomatoes, toasted seeds, olives lots of fresh herbs and dollops of pesto dressing

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