Roast Rainbow Peppers, New Potatoes & Kalamata Olive Salad Recipe

Ingredients

1 green pepepr
1 red pepper
1 yellow pepper
500g new potatoes
1 red onion
1 lemon
2 garlic cloves
2 tbsp balsamic vinegar
1 tsp wholegrain mustard
A handful of basil
90g Kalamata olives
50g rocket

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Halve the peppers, removing the white pith and seeds. Slice the peppers into 2cm-thick strips. Add the peppers to a large roasting tin. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Roast for 15-20 mins till the peppers are tender.

2. Meanwhile, fill and boil the kettle. Scrub the potatoes and chop them into halves or quarters so they’re roughly the same size. Add the hot water to a large pan set over a medium heat. Add a pinch of salt and the potatoes. Simmer for 10-12 mins till the potatoes are cooked through. Drain the potatoes and set aside to cool.

3. While the potatoes cook, trim, peel and finely slice the red onion. Add the onion to a large salad bowl. Squeeze over the juice from half the lemon. Season with a pinch of salt and scrunch together for 1 min. Set aside to lightly pickle.

4. Peel and grate or finely chop the garlic cloves. Add them to a small bowl. Add the balsamic vinegar and wholegrain mustard. Drizzle in 1 tbsp olive oil. Season with a pinch of salt and pepper and whisk to make a dressing.

5. Pick the basil leaves off their stems. You can stone the olives, if liked, or leave the stones in and remember to tell anyone else eating the salad that the olives have stones.

6. Remove the peppers from the oven. Scoop them into the salad bowl. Add the potatoes, olives, rocket and basil leaves. Drizzle over the dressing and toss well to mix.

7. Divide the salad between 2 plates and serve.