Warm potato & cherry tomato salad

Warm potato & cherry tomato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Nutrition:
HighlightNutrientUnit
kcal250
fat12g
saturates2g
carbs34g
sugars6g
fibre3g
protein4g
low insalt0.81g
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Ingredients

Method

  • STEP 1

    Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.

  • STEP 2

    Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

RECIPE TIPS
GREEN BEANS WITH GARLIC & WHITE WINE VINEGAR

Boil 200g of green beans in plenty of salted water for 5-8 mins until cooked through. Drain and, while still hot, toss with 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 finely sliced garlic clove. Adjust the seasoning and vinegar to taste. Serve at room temperature.

Goes well with

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    Rating: 5 out of 5.1 rating
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