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| Main Ingredients | Tomatoes, Baby Potatoes |
| Cuisine | Italian |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 large firm tomato
- 20-25 baby potatoes, scrubbed clean and boiled with skin
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- Salt to taste
- 2 medium onions
- 2 tablespoons pesto sauce
- Juice of ½ lemon
- 10-12 fresh basil leaves
- 1 tablespoon pine nuts (chilgoze), toasted
- 2 tablespoons extra virgin olive oil
Method
- Halve the potatoes and put into a non-stick pan. Drizzle olive oil and toss. Saute till golden.
- Cut tomato into pieces the size of potatoes.
- Add garlic to the potatoes and mix well. Add salt and toss.
- Have onions and thickly slice them horizontally.
- Add tomato to the pan. Add pesto sauce and mix well. Add lemon juice and mix. Switch off heat.
- Transfer the mixture into a large bowl. Tear fresh basil leaves, crush them lightly and add to the bowl. Lightly crush onion slices and add and mix. Add toasted pinenuts and extra virgin olive oil and mix well.
- Transfer into a serving bowl and serve.
Nutrition Info
| Calories | 779 |
| Carbohydrates | 96.2 |
| Protein | 11.2 |
| Fat | 38.8 |
| Other Fiber | Niacin- 5.2mg |
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