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.
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.
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 oil, lemon juice and mustard and season well.
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.
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
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 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