Crunchy Potato and Green Olive Salad

Deliciously crunchy for lunch.
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
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.

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