Joanne Harris, Fran Warde
By Joanne Harris and Fran Warde
This is a fabulous salad for winter or summer, full of different textures and rich flavours. Excellent as a main course – try serving it in a large dish in the centre of the table, with plenty of crusty bread.
Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
Heat the oven to 200°C/gas 6. Lightly brush a baking tray with olive oil. Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes