Servings: Serves 2

500g of baby potatoes 500g of baby potatoes
100g of frozen peas 100g of frozen peas
300g of cherry tomatoes - cut in halves 300g of cherry tomatoes - cut in halves
1/2 bag of mixed greens ½ bag of mixed greens
For the dressing: subheading: For the dressing:
A handful of basil leaves A handful of basil leaves
A handful of parsley A handful of parsley
100ml of extra virgin olive oil 100ml of extra virgin olive oil
2 tsbp of apple cider vinegar 2 tsbp of apple cider vinegar
1 garlic clove 1 garlic clove
Salt & pepper to taste Salt & pepper to taste

Add the tomatoes to a large pan.
Drizzle with a touch of oil, a sprinkle of salt & pepper and roast in the oven for 50 minutes at 250 to 300 degrees F
Blanch the basil in some boiling water for 30 seconds, remove, squeeze the water out and add it to a blender with the rest of the dressing ingredients.
Blend until smooth.
Steam the potatoes until soft.
1 minute before they are done add the frozen peas.
Let the potatoes and peas cool for few minutes.
Stir in the dressing and serve with the mixed greens and slow roasted cherry tomatoes.
Season with salt and pepper.