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Recipe by olive magazine

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1. Heat a ridged griddle pan. Toss the potatoes in 3 tbsp olive oil and cook cut-side down on the griddle pan. Tip into a large bowl, add the herbs, lemon zest, spring onions, tomatoes and chilli.
2. Whisk together the vinegar and 6 tbsp olive oil to make the dressing. Pour over the potatoes, season with salt and freshly ground black pepper and mix well.

Per serving

167 kcalories, protein 4.3g, carbohydrate 34.1g, fat 2.5 g, saturated fat 0.2g, fibre 3.2g, salt 0.44 g

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Ingredients

• 1½ kg new potatoes
• small bunch flat-leaf parsley , chopped
• 2 tbsp chopped chives
• 1 unwaxed lemon , zested
• 1 bunch spring onions , trimmed and sliced
• 200g SunBlush or sunkissed tomatoes , roughly chopped
• 1 red chilli , deseeded and finely chopped
• 2 tbsp white wine vinegar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 45 minutes

Vegetarian

Ingredients

• 1½ kg new potatoes
• small bunch flat-leaf parsley , chopped
• 2 tbsp chopped chives
• 1 unwaxed lemon , zested
• 1 bunch spring onions , trimmed and sliced
• 200g SunBlush or sunkissed tomatoes , roughly chopped
• 1 red chilli , deseeded and finely chopped
• 2 tbsp white wine vinegar

Per serving

167 kcalories, protein 4.3g, carbohydrate 34.1g, fat 2.5 g, saturated fat 0.2g, fibre 3.2g, salt 0.44 g

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