Cherry Tomato Salad with Peas and Potatoes

A fresh salad combining steamed potatoes, braised peas, and cherry tomatoes dressed with a balsamic vinaigrette and mint.

Healthy Lunch Potatoes Salad Neil Perry

Estimated Nutrition

Calories

390.3

kcal / serving

780.5 kcal total

Carbs

43.2g

per serving

86.4 g total

Fat

21.1g

per serving

42.1 g total

Protein

7.1g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

used as 1 part in dressing

NutsSeeds

bunch

Mint

large

pinch

Sea Salt

pinch

Black Pepper

freshly ground

OilsFats

Extra Virgin Olive Oil

used as 2 parts in dressing

Vegetables

piece

Cherry Tomato

ripe

235

Pea

gently braised for 15 minutes in extra virgin olive oil, anchovies and salt

piece

Bintje Potatoes

peeled and steamed

Method

Slice the cherry tomatoes in half.

Cut the potatoes into large chunks.

Roughly slice the mint leaves.

Season the salad with a pinch of salt and pepper and serve.

Combine the tomatoes, peas, potatoes, and mint in a bowl.

Whisk 15ml of balsamic vinegar with 30ml of olive oil.