Warm potato & cherry tomato salad
- Preparation and cooking time
- Serves 4
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy
- 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.
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.