Roasted Baby Potato Summer Salad
500g baby potatoes
200g cherry tomatoes
250g button mushrooms
1 medium red onion
100g sugar snap peas
3 spring onions
1/2cup chopped herbs (dill, parsley, chives)
2tbs olive oil
sea salt, pepper
Preheat the oven to 200C or turn on the top grill in the oven.
Boil the potatoes until cooked through in plenty of salted water.
Drain the potatoes cut them into halves. Drizzle with 1/2tbs of olive oil coating it well and spread it on a baking tray.
Bake or roast under the grill until slightly browned.
While the potatoes are cooking, slice the mushrooms, coat them with 1tsp of olive oil and roast under the grill for 3-5 minutes.
Take them out and transfer into a large bowl.
Blanch the sugar snaps in plenty of water for one minute, drain and rinse it with ice cold water. Set aside to dry.
Slice the onions, cut the tomatoes in half , chop the herbs.
Add all the ingredients into a bowl with mushrooms, mix well and season with salt and pepper.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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