Cherry tomato salad with peas and potatoes
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
From Saturday Kitchen
Method
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Slice the cherry tomatoes in half, cut the potatoes into large chunks and roughly slice the mint.
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Simply mix the tomatoes, peas, potatoes and mint together.
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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.)
Ingredients
- 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
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