Last nights gob smackingly tasty veg to go with cold roast beef was so good using an awesome combination of both dressings from recipe number 7 again, winner everytime.
For 4:
400g new potatoes
2 red peppers
1 yellow pepper
1 onion
200g cherry tomatoes
Handful basil, torn
200g salad leaves
Heat the oven to 190. Put a pan of water on and cook the potatoes for about 10 minutes til tender when pierced with a knife, then drain.
Meanwhile deseed the peppers and cut into large chunks, and peel and slice the onion into wedges. Place them in a roasting tray with seasoning and a generous glug of olive oil. Roast for 10 minutes then slice the potatoes in half and add to the peppers along with the tomatoes, toss together and return to the oven for 20 minutes before adding the basil and cooking for a further 5 minutes or until everything is golden and caramelised.
While the veg is roasting make the olive salsa and aioli.
Spread the leaves on a large platter and scatter over the hot roast veg, then top with spoons of salsa and finally drizzle over the aioli. •
FOR THE AIOLI:
2 egg yolks
A clove of garlic, crushed
A teaspoon of Dijon
Juice of half a lemon
About 100ml of oil, ideally a mix of veg oil and golden rapeseed, or veg oil and olive oil
Whisk the yolks, garlic, Dijon and lemon with a good pinch of salt then very slowly add the oils to emulsify. Taste and add more salt/lemon to balance. Keep it loose ish!!! •
FOR THE OLIVE SALSA:
About 150g green olives, pitted
2 cloves garlic, finely crushed
2 red or green chillies, finely chopped
3 pickled guindilla chillies if you have them
A handful each of mint and coriander, chopped
Juice of a lemon
Splash of white balsamic or white wine vinegar
About 50ml olive oil
Roughly chop the olives and pickled chillies then combine with all the other ingredients adding the oil at the end until you have a nice moist consistency.
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