Comply with veganrecipesvalley
Herby New Potato Salad 🥔🌿which features a vibrant parsley and basil dressing, peas and sluggish roasted tomatoes which all add a delicious burst of sweetness!
500g of child potatoes
100g of frozen peas
300g of cherry tomatoes – minimize in halves
half of bag of blended greens
For the dressing:
A handful of basil leaves
A handful of parsley
100ml of additional virgin olive oil
2 tsbp of apple cider vinegar
1 garlic clove
Salt & pepper to style
Add the tomatoes to a big tray. Drizzle with a contact of oil, a sprinkle of salt & pepper and roast within the oven for 50 minutes at 130-150 levels Celsius.
Blanch the basil in some boiling water for 30 seconds, take away, squeeze the water out and add it to a blender with the remainder of the dressing elements. Mix till easy.
Steam the potatoes till mushy. 1 minute earlier than they’re finished add the frozen peas. Let the potatoes and peas cool for jiffy. Stir within the dressing and serve with the blended greens and sluggish roasted cherry tomatoes. Season with salt and pepper.