COOKERY
SERVES 6
✿ 750g (1½lb) new potatoes
✿ 3tbsp roasted sun-
drenched tomatoes from
a jar, oil reserved
✿ Zest and juice 1 lemon
✿ 1tsp sherry vinegar
✿ 2 courgettes, thinly sliced
✿ 6 spring onions, halved
✿ 2tbsp olive oil
✿ 1-2tbsp roquito pepper
pearls (or any other hot,
sweet red peppers from
a jar)
✿ ½ punnet cress, snipped,
for garnishing
1
Boil the potatoes until
tender, drain and toss in
2tbsp oil from the jar of
tomatoes, the lemon zest and
juice, and vinegar.
2
Meanwhile, toss the
courgette and spring onions
in the olive oil and cook in a
griddle pan or on the BBQ
until softened and charred.
3
In a large serving bowl,
mix the potatoes and
vegetables with the
sun-drenched tomatoes,
pepper pearls and seasoning.
Garnish with cress to serve.
PER SERVING:
172 cals; 9g fat;
1g sat fat;
21g carbs
Griddled veg & potato salad
This works as a light lunch or a side as part of a larger meal. Cook the veg on a griddle or BBQ for an intense smoky flavour