Crunchy Roast Potato And Tomato Salad

Load up your plate with this salad recipe and your heart will sing.

The ingredient of Crunchy Roast Potato And Tomato Salad

• 4 1kg desiree potatoes roughly chopped
• olive oil cooking spray
• 250g baby roma truss tomatoes
• 2 cups 300g fresh broad beans see notes
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 cups 1 bunch watercress sprigs trimmed

The Instruction of crunchy roast potato and tomato salad

• preheat oven to 200c 180c fan forced
• line a large baking tray with baking paper place potato on prepared tray lightly spray with oil season with salt and pepper roast for 40 to 45 minutes or until golden and tender adding tomatoes for the last 5 minutes of cooking time remove from oven stand for 10 minutes to cool slightly
• meanwhile bring a large saucepan of water to the boil over high heat add broad beans cook for 3 to 4 minutes or until just tender drain refresh in a bowl of chilled water drain pat dry with paper towel peel broad beans and discard skins
• place vinegar and oil in a bowl whisk to combine season with salt and pepper place watercress on a platter top with the roast potatoes and tomatoes then scatter over the broad beans drizzle over the dressing serve

Nutritions of Crunchy Roast Potato And Tomato Salad

calories: 267 202 calories
calories: 6 3 grams fat
calories: 0 9 grams saturated fat
calories: 35 5 grams carbohydrates
calories: n a
calories: n a
calories: 10 6 grams protein
calories: n a
calories: 120 milligrams sodium
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calories: nutritioninformation