Roast Potato Salad
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Description
I love roast vegetables. I don't mean any kind of subtle love, I mean of the sort that had Romeo drink poison when he thought that Juliet was dead. So here is another salad with it in them.
Ingredients
Instructions
Lightly oil baking tray with 1 Tablespoon of Olive Oil.
Place potato into tray, sprinkle on thyme and pepper, mix around to coat in olive oil, then cook for 20 minutes and turn and cook for another 20 minutes (or until looking roasted) on 200 degrees Celsius (400 degrees Fahrenheit). Turn off oven and place pine nuts in to cook in remaining heat.
Combine spinach, tomatoes, sundried tomatoes, carrot, olives and onion in large bowl.
Combine remaining Olive Oil, Balsamic Vinegar, mustard and garlic in bowl (or little jar which you shake around) and mix for dressing.
Add roast vegetables and pine nuts. Pour dressing over, then mix all together stirring from the bottom to distribute dressing.
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