(For two people - multiply as needed!)
New Potato, Basil And Roasted Vegetable Salad With Italian Dressing by Katy English of Little Miss Katy
INGREDIENTS
10 to 15 new potatoes
1 red pepper
1 aubergine
1 courgette
2 handfuls of fresh basil, stalks removed
4 tbsp. Newman’s Own Italian Salad Dressing*
You’ll need one big salad bowl, one baking tray, and one saucepan (for cooking the potatoes)
METHOD
- Turn the oven on to 200 degrees (Celsius, fan-assisted), and line a baking tray with grease-proof paper.
- Slice your red pepper in half, remove the core and seeds, then chop into rough, bite-size pieces. Slice the courgette into rounds, then each round in half. Slice the aubergine into rounds, then chop each one into quarters.
- Pop all the veg into your salad bowl, add 2 tbsp. of the Newman’s Own Italian Salad dressing, and toss, so every piece is coated. Spread the veg (and any dressing from the bowl) out on the baking tray. Pop it in the oven, and roast for 25-30 minutes, until the veg is tender, and the edges of each piece are just starting to caramelize.
- While the veg is roasting, put a pan of water on to boil. Wash your new potatoes, then chop any larger ones in half, so they’re all roughly the same size.
- When the water’s boiling, very carefully slide your potatoes into the pan (don’t splash yourself!). Boil them for 15-20 minutes until tender. (Stick a fork in one to check!). Drain the potatoes, then pop them into the same salad bowl from earlier.
- Add the roasted vegetables, basil leaves, and remaining 2 tbsp. of dressing to the bowl. Toss until everything is coated.
- Serve either warm or cold. (It’s also great with steak or grilled chicken!)