Potatoes, Tomatoes + Basil Avocado
Potatoes are a staple in most people's pantries. We get much joy in making this vegetable more exciting and delicious using familiar ingredients. This new potato creation is a must-make for any occasion.
Serves: 6
Time: 1 hour 35 minutes
Ingredients –
500g gourmet potatoes, cut in half
2 tbsp oil
1 tsp sea salt
6 tomatoes, cut in half widthways
1 tbsp extra virgin olive oil
1 tsp sea salt
Basil Avocado:
2 cups basil
1 avocado
1 clove garlic, crushed
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp black pepper
Juice of 2 lemons
To Serve:
1 cup basil, roughly chopped
Method –
Preheat the oven to 200C.
Place the potatoes on a baking tray. Drizzle over the oil and sprinkle over the sea salt. Toss together and place the tray in the oven to cook the potatoes for 25 minutes.
On another baking tray, add the tomato halves. Drizzle over oil and sprinkle over the sea salt. Place in the oven, under the potatoes.
Once the potatoes have finished cooking after 25 minutes, remove them from the oven. Moving the tomatoes up to the top and reducing the temperature to 160C. Continue cooking the tomatoes for another 45-60 minutes.
For the basil avocado, add all of the ingredients into a small blender and blend until a vibrant creamy green sauce is formed.
To assemble the salad, scatter the roasted potatoes over a flat salad plate. Dollop over the basil avocado and top with the roasted tomatoes. Then lastly scatter over the basil and sprinkle over some sea salt.
This salad will keep in an airtight container in the fridge for up to 2 days.
