|Energy (Kcal) 625||33%|
|Energy (KJ) 2712|
|Saturated Fat 13.5g||67%|
|Total Sugars 14.7g||16%|
Preheat the oven to 220°C/200°C fan Gas mark 7.
Heat a large non-stick roasting tin with 2tbsp oil. Add the potatoes, season and toss gently. Roast for 10 minutes.
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.
Whisk the dressing ingredients together and season.
Put the pea shoots into a large bowl, arrange the potatoes and roasted vegetables, add the mozzarella.
Drizzle with the dressing, toss and serve immediately.
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.
350g Salad, baby or new potatoes
4 baby plum tomatoes, halved
½ red onion, halved
½red pepper, deseeded and cut into four pieces
4 baby courgettes, halved
6 asparagus tips
125g ball of mozzarella or 125g mozzarella pearls (mini mozzarella balls)
50g watercress or pea shoots
For the dressing:
1tbsp extra virgin olive oil
Juice of ¼ lemon
½tsp Dijon mustard
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
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