WARM POTATO SALAD
750 g small new potatoes
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic, chopped
1 tbsp olive oil
Salt and freshly ground black pepper
4 ripe tomatoes, chopped
250 g mozzarella, drained and torn
Fresh basil to finish
1
Preheat the oven to 220C/Gas7
2
Place the potatoes and peppers in a roasting tin and toss with the garlic, oil and seasoning; place in the preheated oven, roast for 40 minutes, then stir in the tomatoes and sprinkle over the mozzarella
3
Cook for a further 10 minutes or until the mozzarella is melted; stir through the basil and serve immediately
1.5LT KINNIE