Roasted New Potatoes with Tomato & Coriander Salsa

This simple Spanish style dip tastes great with simply roasted new potatoes, or spread bruschetta-style on toasted bread. For a more spicy kick, add a little Tabasco sauce to taste. Either way it makes a simple dip for friends to serve as an appetiser.

Prep: 10 mins Cooking: none Serves 4-6
Per serving: 65 calories, 0.7g protein, 5.8g fat, 0.8g saturated fat, 0.02g salt
Counts for 1 of your 5-A-DAY

4 ripe tomatoes
1 (15g) pack coriander
30ml/2 tbsp olive oil
1 glove garlic, crushed (optional)
salt and freshly ground black pepper

1. Boil the kettle. Place the tomatoes in a large heatproof bowl, cover with boiled water and leave to stand for a minute. Then drain, rinse in cold water and peel away the skins.

2. Finely chop the tomatoes and place them in a small bowl. Roughly chop the coriander, discarding any tough stalks. Stir the coriander, olive oil and garlic (if using) into the tomatoes. Season to taste with salt and ground black pepper.

TIP: For the roasted potatoes, place 500g baby new potatoes in a roasting tin, add a drizzle of olive oil and plenty of seasoning. Roast at 200°C/Fan180°C/400°F/Gas mark 6 for 25-30 mins or until wrinkled and tender.


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