Roasted Potato and Veg Salad Recipe

How to Make Roasted Potato and Veg Salad


  1. Preheat the oven to 180°C (or 160°C for fan forced ovens). Place a piece of baking paper over a flat baking tray and add the potatoes and half of the olive oil. Add the chilli flakes to taste (if using) and season well with salt and pepper. Toss to coat and bake for 20 minutes.
  2. Then add the capsicum and toss it through the half-cooked potatoes. Bake for another 20 minutes or until nicely browned.
  3. Mea­nwhile, bring a pot of water to the boil and cook the sweetcorn and green beans together for 2-3 minutes or until beans are tender.
  4. Preheat a chargrill pan to high. Add the boiled corn and the sliced spring onions/shallots. Cook for a few minutes on each side until charred. Cut the corn kernels off the corn.
  5. Place the roasted potatoes and capsicum and into a large mixing bowl. Add the corn kernels, green beans, spring onions/shallots and chopped parsley.
  6. Mix the remaining oil with the vinegar and mustard and season to taste. Toss the dressing through the vegetables and serve.

TIP:  For more fragrant roasted potato and capsicum, try sprinkling some paprika or cumin before roasting.

Other vegetables could be included too. Try adding roasted mushrooms or sweet potato cubes.