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.