Baby Potatoes and Tomato Salad

Baby Potatoes and Tomato Salad  makes a lovely lunch. You can add a hard-boiled egg to this or some cold meats.

• Difficulty: Easy
• Category: 7 Meals Ideas

Ingredients

• 150 g Baby Potatoes x 2 per portion
• 1 tbsp Rapeseed Oil
• 1/2 tsp Sea Salt
• 1/2 tsp Cajun powder
• 1/2 tsp Ground Black Pepper

Tomato Salad

• 100 g Tomatoes, chopped
• 1 Onion, chopped
• 1 each, Red, Green, Yellow Peppers, chopped
• 1/2 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/2 tbsp Red wine vinegar or Balsamic
• 1/2 tbsp Extra Virgin Olive Oil
• 1/2 Cup Flat leaf Parsley

Instructions

1. Pre-heat the oven to 180° Place the potatoes on a baking sheet. Pour the rapeseed oil over them. Sprinkle the salt, pepper & Cajun (You could use chilli powder or any preferred spice instead) on top of them & toss around until the potatoes are all coated. Roast for 15-20 minutes until cooked through.

Tomato Salad

2. In a large bowl, place all the chopped vegetables. Save some parsley for garnish.
3. Mix the Balsamic or Red wine vinegar with the Olive Oil. Add salt and pepper. Drizzle over the tomato salad.