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WARM POTATO SALAD

Yields4 Servings

 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

Nutrition Facts

4 servings

Serving size