Warm potato and capsicum salad

Cooking Salads Warm potato and capsicum salad

Serve this hearty salad with some grilled meat or chicken for a satisfying summer meal.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place potato on prepared tray. Drizzle with half the oil. Season with salt and pepper. Toss to coat. Roast for 20 minutes.
  2. Add capsicum to tray. Toss to combine. Roast for 15 to 20 minutes or until capsicum is browned and potato golden and tender. Set aside for 10 minutes.
  3. Place potato, capsicum, tomato, rocket and onion in a bowl. Place vinegar, garlic and remaining oil in a screw-top jar. Secure lid. Shake to combine. Pour over potato mixture. Toss to combine. Serve.

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1kg golden delight potatoes, peeled, cut into 3cm pieces
2 tbsp olive oil
1 large red capsicum, cut into 3cm pieces
200g baby roma tomatoes, halved
80g baby rocket
1 medium red onion, halved, thinly sliced
2 tbsp balsamic vinegar
2 garlic cloves, crushed

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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