Roast tomato, Crushed Potato and Pesto Salad | Rebel Recipes (2024)

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Packed with lovely seasonal ingredients – my deliciously simple roast tomato and roast potato salad with pesto dressing, toasted seeds and olives.

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Roast tomato, Crushed Potato and Pesto Salad | Rebel Recipes (2)

This recipe sings of beautiful summer days with bursting ripe and gooey roast tomatoes. Combined with crispy salty crushed potatoes and a fresh pesto dressing.

With these lovely seasonal ingredients – it doesn’t need to be complicated to make something wonderful…

Top with some punchy olives and toasted seeds for a nutty crunch.

Enjoy with a lovely glass of chilled wine and chunks of bread to mop up the tomato and pesto juices.

Love, Niki xxx

Roast tomato, Crushed Potato and Pesto Salad | Rebel Recipes (3)

Roast tomato, Crushed Potato and Pesto Salad | Rebel Recipes (4)

Roast tomato, Crushed Potato and Pesto Salad | Rebel Recipes (5)

Packed with lovely seasonal ingredients - my deliciously simple roast tomato and roast potato salad with pesto dressing, toasted seeds and olives.

Prep time: 10 minutes mins

Cook time: 1 hour hr

4 servings

5 from 1 vote

Ingredients

For the potatoes

  • 750 g baby potatoes washed
  • 2 tbsp olive oil
  • Sea salt and black pepper

For the roast tomatoes

  • 6 to matoes sliced in half
  • 1 tbsp olive oil
  • Pinch sea salt and black pepper

For the pesto dressing

  • 30 g basil
  • 100 g pine nuts toasted
  • Juice 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 4 tbsp nutritional yeast
  • 1 clove garlic
  • 100 ml water

For the toppings

  • Toasted seeds
  • 3 tbsp olives
  • Fresh dill and basil
  • Extra virgin olive oil

Instructions

To cook the potatoes

  • Pre heat your oven to 180c

  • Transfer the potatoes to a large baking tray. Drizzle over the oil, salt and pepper and toss to cover them.

  • Bake for approx 40- 50 minutes–half way through squish the potatoes a bit with fork.

To roast the tomatoes

  • Add the tomatoes, oil and salt to a baking tray and bake for approx 25 minutes until soft and browning at the edges.

To make the pesto

  • Add all the ingredients to a food processor and blitz.

To serve

  • Serve the potatoes with the roast tomatoes, toasted seeds, olives lots of fresh herbs and dollops of pesto dressing

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

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Thank you, and much love, Niki xxx

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