Late summer salad recipe | olivemagazine
A fast warm potato salad. Serve for a main-course meal for two or as part of a weekend lunch for more. Serve topped with humous and pitta bread on the side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 2 potatoes
- 1 courgette sliced
- 1 red pepper cut into pieces
- olive oil
- 2 tomatoes seeds scooped out and flesh cut into segments
- a handful parsley chopped
- a handful basil chopped
- smoky or red pepper houmous 6 tbsp
- 2 pitta bread to serve
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