Crunchy Potato and Green Olive Salad

Deliciously crunchy for lunch.
Ingredients
500 gm 1 lb baby potatoes, halved
1 Tblsp olive oil
sea salt and cracked pepper to taste
185 gm 7 oz pitted green olives
2 vine ripened tomatoes, quartered
1 baby cos lettuce, separate the leaves and keep whole
Green Olive Dressing
80 gm 3 oz chopped pitted green olives
1/4 cup of chopped parsley
2 fl oz 60 mls red wine vinegar
2 fl oz 60 ml olive oil
1 Tblsp caster sugar
Method
Preheat the oven to 200 C, 400 F, Gas Mark 6.
To make the dressing. Place all the dressing ingredients in a jar with a lid and shake to mix. Set aside.
Place the potatoes, oil, salt and pepper in a baking dish and toss to coat. Roast for 25 – 30 minutes until golden and crunchy. Divide the potatoes, olives, tomatoes and lettuce and arrange them in 4 bowls. Drizzle the green olive dressing over the salad.
Serve.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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