Roast Kipfler Potato and Vine Tomato Salad
Serves 4-6 as a side
1kg Kipfler Potatoes, washed and scrubbed
1 tbsp Bertolli Organic Extra Virgin Olive Oil
250g Truss Cherry Tomatoes
1 large handful Rocket leaves
3 Tbsp Bertolli Organic Extra Virgin Fruity Olive Oil
2 Tbsp Bertolli Organic Balsamic Vinegar
1 Tbsp Maple Syrup
1 Tsp Seeded Mustard
Preheat oven to 220ºC (200ºC fan).
Line a large baking tray with alfoil, spread potatoes evenly and drizzle with Bertolli Organic Extra Virgin Olive Oil. Season with salt and pepper then roast for 25 minutes.
Add tomatoes (on the truss) and roast for a further 10 minutes.
Carefully remove tomatoes. Transfer potatoes to a bowl. Whisk together all dressing ingredients and pour over potatoes while they are still hot.
Allow to sit for 10 minutes before tossing through the rocket leaves and transferring to a platter.
Top with roasted tomatoes.
Try this recipe with our Confit Turkey Breast
, made with our Bertolli Extra Virgin Olive Oil Originale.