• Prep: 10 mins
  • Cook: 50 mins
  • Servings: 2 - 3

HERBY ROASTED POTATO & COURGETTE SALAD

Start cooking

Ingredients

  • 500g Nanna Tate Baby potatoes
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 6 fresh thyme sprigs, leaves picked
  • 1 large courgette, chopped into rounds
  • 3 tbsp Greek yogurt
  • 1 tsp sumac
  • 2 tbsp toasted pine nuts
  • 2 tbsp toasted pumpkin seeds
Dressing
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1 tbsp fresh dill, chopped
  • Salt & pepper

Let’s get cooking!

  • Step 1 of 3

    ROAST & CHAR

    Preheat oven to 180oC / Fan 160oC / Gas 4.

    Wash the potatoes and chop any larger ones into halves or quarters. Toss them in oil, rosemary and thyme then roast in the oven for 45 minutes until golden and crispy. Meanwhile heat a skillet pan and cook the courgette rounds for 7-10 minutes, until tender and lightly charred.

  • Step 2 of 3

    DRESSING

    Mix the ingredients for your dressing in a large bowl and season to taste.

    Mix the Greek yogurt and sumac and spread over the base of your serving platter.

  • Step 3 of 3

    SERVE

    Toss the potatoes and courgettes in the dressing and place onto the yogurt. Sprinkle with the pine nuts and seeds just before serving.

For this you’ll need…

More recipes like this

Great British ChefsSnacky Sharers
Papas Arrugadas
  • Prep 10 mins
  • Cook 30 mins
  • Servings 4 – 6