Cherry tomato salad with peas and potatoes
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
Slice the cherry tomatoes in half, cut the potatoes into large chunks and roughly slice the mint.
Simply mix the tomatoes, peas, potatoes and mint together.
Add 1 part balsamic vinegar to 2 parts olive oil and season with a pinch of salt and plenty of freshly ground black pepper. (Be careful not to over season the salad as the anchovies cooked with the peas are quite salty themselves.)
- 15 ripe cherry tomatoes
- 1 cup peas (gently braised for 15 minutes in extra virgin olive oil, anchovies and salt)
- 3 bintje potatoes, peeled and steamed (you can also use Yukon Gold or Yellow Finn potatoes)
- 1 large bunch mint
- balsamic vinegar
- extra virgin olive oil
- sea salt and freshly ground black pepper
This link may stop to work if/when the BBC removes the recipes