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Roast Potato Salad with Red Onions, Tomatoes & Chickpeas

Roast Potato Salad with Red Onions, Tomatoes & Chickpeas

Difficulty: Easy
Season: Summer
Preparation: 10
Cooking: 25

How to

Method
1. Pre heat oven to 200°C
2. Put potato, garlic and onion into a roasting pan, add paprika and oil and mix well to evenly coat vegetables.
3. Bake 15 minutes, then add tomatoes and continue roasting for about 10 minutes or until the potato is tender.
4. Remove from oven and mix in a bowl with rocket and chickpeas.
5. Divide between 4 plates, crumble over ricotta and add a sprinkling of lemon juice, zest and a little oil.
6. Serve immediately.

Ingredients

Serves 4