500g potatoes, cut in 2cm slices
2 tablespoons cooking oil
1 teaspoon sea salt

6 tomatoes, cut in half widthways
1 tablespoon cooking oil
1 teaspoon sea salt

Basil Avocado:
2 cups basil leaves
1 avocado
1 garlic clove, crushed
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
juice of 2 lemons

1 cup chopped basil leaves

Preheat oven to 200C

Toss the potatoes with the cooking oil and salt on a baking tray. Roast for 25-30 minutes.

On another baking tray, add the tomato halves. Drizzle over the cooking oil and sea salt. Place in the oven, under the potatoes. Once the potatoes are finished cooking, remove them from the oven. Move the tomatoes to the top and reduce temperature to 180C. Continue cooking tomatoes for another 30-45 minutes.

For the basil avocado, process all the ingredients in a blender until you have a vibrant creamy green sauce.

To assemble the salad, spread two thirds of the basil avocado out over the base of a flat, round plate, using the back of a spoon. Arrange the roasted potaotes and tomatoes on top. Dollop the remaining basil avocado on top, and scatter with chopped basil.

 

From Two Raw Sister's cookbook, More Salad. Available from our Tory Street Kitchenware department and Porirua store and online for nationwide delivery.