Love Potatoes - Mozzarella, Plum Tomato and Roast Potato Salad

If you ask the question 'hands up who doesn't love potatoes'?  I expect not too many hands would be raised as I'd bet pretty much that everyone loves potatoes!

Whether it's proper roasties served with a traditional Sunday roast, or gorgeous new potatoes simply washed, skin on, boiled then served with a good knob of butter melted over the top.  Or how about Roasted with Crushed Garlic Cloves and Slices of Lemon, a sprinkling of Sea Salt to season?  Then just then dive in and enjoy.  

This Mozzarella, Plum Tomato and Roast Potato Salad recipe from Love Potatoes who have created a new selection of recipes for the spring season.  I was asked to have a go at making it and I must say it was really easy to make, lovely and colourful, healthy and more importantly, very tasty too.


As we all know, leaving the skins on potatoes means you are getting all the goodness of the potato, including fiber and vitamins which are found just under the skin.  This salad is packed full of vitamins from the added vegetables and watercress.  You can use pea-shoots which I would have loved to have done but could I buy any round here?  Sadly not, so watercress it was, which of course is still good.
Here's the recipe:

Print Recipe


Serves 2
350g salad, baby or new potatoes
2-3 tbsp olive oil
Salt and freshly ground black pepper
4 midi plum tomatoes, halved
1/2 red onion, halved
1/2 red pepper, cut into four pieces
4 baby courgettes, halved
6 asparagus tips
125g ball of vegetarian mozzarella or 125g mozzarella pearls (mini mozzarella)
50g watercress or pea shoots

For the dressing
1 tbsp extra virgin olive oil
Juice of ¼ lemon
½ tsp Dijon mustard

1. Preheat the oven to 220°C/200°C fan oven/gas mark 7. Put a tray into the oven to heat up for 5 minutes.

2. Put 2 tbsp olive oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray and roast for 10 minutes.

3. Brush the remaining oil over the tomatoes, onion, pepper, courgettes and asparagus and arrange on a separate roasting tray. Roast for 20 minutes. Toss the potatoes at this stage to make sure they’re golden.

4. Whisk the oil, lemon juice and mustard and season well.

5. Put the pea shoots in to a salad bowl, then arrange the potatoes and roasted vegetables in the bowl and spoon the mozzarella over the top. Season well, then drizzle the dressing over the top, toss together and serve.

Cook’s tip
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.


For recipes, varieties, and hints and tips on all things potato; pop over to the Love Potatoes website.

Twitter @TastyPotatoes

Disclosure;  I was asked to re-create this recipe supplied by Love Potatoes.  I was compensated for my time and ingredients used.  All thoughts and opinions are my own.

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Cheers
Jan

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