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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.

HealthyLunchPotatoesSaladNeil Perry

Estimated Nutrition

Per Serving Total
Calories 390.3 kcals 780.5 kcals
Carbohydrates 43.2 grams 86.4 grams
Fat 21.1 grams 42.1 grams
Protein 7.1 grams 14.2 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
used as 1 part in dressing
NutsSeeds
1
bunch
Mint
large
1
pinch
Sea Salt
1
pinch
Black Pepper
freshly ground
OilsFats
30
ml
Extra Virgin Olive Oil
used as 2 parts in dressing
Vegetables
15
piece
Cherry Tomatoes
ripe
235
ml
Peas
gently braised for 15 minutes in extra virgin olive oil, anchovies and salt
3
piece
Bintje Potatoes
peeled and steamed

Steps

  • Slice the cherry tomatoes in half.
  • Cut the potatoes into large chunks.
  • Roughly slice the mint leaves.
  • Combine the tomatoes, peas, potatoes, and mint in a bowl.
  • Whisk 15ml of balsamic vinegar with 30ml of olive oil.
  • Season the salad with a pinch of salt and pepper and serve.