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Hot Vegetable and Potato Salad

Saturday, 19 November 2011
This recipe can be scaled up or down depending on the number of servings you need. You can vary the vegetables and use what you have, just make sure they are cut roughly the same size. It's a great tummy filler for growing children and is really quick and easy to prepare on busy weeknights and as a weekend lunch.  You could add some nuts for extra protein or perhaps stir in some tinned chickpeas just before serving.

800g salad or new potatoes, thickly sliced

500g mixed vegetables such as courgettes and peppers, roughly chopped

1 Tbsp oil

approximately 2 Tbsp pesto, either red or green (homemade or from a jar)

Put the potatoes and vegetables in a large roasting tin, add the oil and season well.  Bake for around 20 minutes until the vegetables are tender.

Stir in the pesto and cook for a further 5 minutes. Serve immediately either on it's own or with some salad leaves.


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