Roast Baby Potato, Shallot and Tomato Salad

A simple roasted potato salad where the shallots and tomatoes release a beautiful sweetness and the balsamic caramelises as it roasts. Perfect alongside any roast, lovely on its own with a fried or poached egg, and any leftovers are brilliant in a frittata the next day. Gluten-free, dairy-free and completely vegan.

Serves 3 as a side, scales up easily.

Ingredients

• 375 g baby potatoes, halved
• 2 shallots (or small brown onions), quartered lengthways
• 125 g cherry tomatoes
• 1 tbsp dried mint
• 1 tbsp balsamic vinegar
• 1.5 tbsp olive oil
• salt and pepper

Method

1. Par-boil the potatoes375 g baby potatoes, halved

1. Heat the oven to 170°C fan.
2. Put the halved baby potatoes375 g baby potatoes, halved into a pan of boiling water with a generous pinch of salt. Bring to a rolling boil and simmer for 3–4 minutes, until the potatoes375 g baby potatoes, halved start to soften but still have bite. Drain.

2. Roast

1. Tip the potatoes375 g baby potatoes, halved into a roasting tin with the shallots2 shallots (or small brown onions), quartered lengthways, dried mint1 tbsp dried mint, balsamic vinegar1 tbsp balsamic vinegar and olive oil1.5 tbsp olive oil. Season with salt and pepper and toss so everything is well coated.
2. Roast for 15 minutes.
3. Stir in the cherry tomatoes125 g cherry tomatoes and roast for a further 20 minutes, until the potatoes375 g baby potatoes, halved are golden and the tomatoes125 g cherry tomatoes have softened and started to burst.

3. Serve

• Serve hot, warm or at room temperature.
• Crumble over some feta for a non-vegan version, if you like.