Who says salads have to be boring? This Crunchy roast potato and tomato salad is anything but! It's a delicious, easy-to-make salad perfect for a summer BBQ. This salad is packed with flavour and texture and will surely be a hit for everyone.

Have this salad as a main meal or side. It's perfect for both.

To make this salad, you will need the following:

4 (1kg) desiree potatoes, roughly chopped

Olive oil cooking spray

250g baby roma truss tomatoes

2 cups (300g) fresh broad beans (see Notes)

2 tbsp white balsamic vinegar

1 tbsp extra virgin olive oil

2 cups (1 bunch) watercress sprigs, trimmed

Salt & freshly ground black pepper



Instructions:

1. Preheat oven to 200/180 C fan-forced. Line a large baking tray with baking paper.

2. Place potatoes on prepared tray. Lightly spray with oil and season with salt and pepper. Roast for 40-45 minutes or until golden.

3. Add tomatoes to tray for the last 5 minutes of cooking.

4. Remove from oven and allow to cool for 10 minutes.

5. Meanwhile, boil the beans in a large saucepan of boiling water for 3-4 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towels. Peel beans and discard skins.

6. In a small bowl, whisk together vinegar, oil and salt and pepper.

7. Place watercress on a platter. Top with potatoes, tomatoes and broad beans. Drizzle with dressing and serve.

To make this dish more special:

-Add some feta cheese or goat's cheese for a more substantial salad.

-Add some chopped fresh herbs such as basil or chives.

- For a a meal with a bit of protein, add some grilled chicken or fish.

So, there you have it, Crunchy roast potato and tomato salad recipe. I hope you enjoy it as much as we do. Let me know what you think in the comments below.