Woman’s Weekly Living Series – July 2019

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