CHERRY TOMATO SALAD WITH PEAS AND POTATOES
Ingredients
- 15 ripe cherry tomatoes
- 1 cup peas (gently braised for 15 minutes in extra virgin olive oil
- anchovies and salt)
- 3 bintje potatoes
- peeled and steamed (you can also use Yukon Gold or Yellow Finn potatoes)
- 1 large bunch mint
- balsamic vinegar
- extra virgin olive oil
- sea salt and freshly ground black pepper
Directions
- Slice the cherry tomatoes in half
- cut the potatoes into large chunks and roughly slice the mint.
- Simply mix the tomatoes
- peas
- potatoes and mint together.
- Add 1 part balsamic vinegar to 2 parts olive oil and season with a pinch of salt and plenty of freshly ground black pepper. (Be careful not to over season the salad as the anchovies cooked with the peas are quite salty themselves.)
