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Roast baby potato, shallot and tomato salad

This is another one that although a perfect side (This is absolutely perfect with any roast!!) I love to eat it on its own, I sometimes crumble some feta on top (because you all know I love feta) It's also delicious as a midweek tea with a couple of fried or poached eggs!

Any leftovers are amazing in frittata the next day

The roasted shallots and tomatoes release a beautiful, sweetness and the balsamic caramIt'selises as it roasts. It’s a great gluten and dairy-free side and is completely Vegan!

Its so super quick and simple to do, and all the ingredients are easy to come by!

Serves 6 as a side

750gr baby potatoes halved

4 shallots (or small brown onions) cut into 4 lengthways

Tablespoon dried mint

2 tablespoons balsamic vinegar

3 tablespoons olive oil

250g cherry tomatoes

1 - Oven at 190*C

2 – Put the halved baby potatoes into a pan with boiling water and a generous pinch of salt and bring to a rolling boil, simmer for a few minutes until the potatoes start to soften but still have bite. Drain.

3 – In a roasting tin add the potatoes, shallots, dried mint, balsamic and olive oil, along with some salt and pepper and mix so everything is coated. Roast for 15 minutes.

4 – Stir in the cherry tomatoes and roast for further 20 minutes.

5 – Can be served hot, warm or at room temperature.


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