Prep: 10 mins Cook: 25 mins
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Nutrition and extra info
- Vegetarian
- Vegan
Nutrition: per serving
- kcal111
- fat4g
- saturates1g
- carbs16g
- sugars3g
- fibre2g
- protein3g
- salt0.2g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 1 tsp oregano, fresh or dried
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ x 400g can cherry tomatoes
- 100g roasted red pepper, from a jar, sliced
- 300g new potato, halved if large
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 25g black olive, sliced
- handful basil leaves, torn
Method
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
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