Recipes › Dinner

• Dinner
• 45 min
• Gluten-Free
• Pescatarian
• Vegetarian

Potato, tomato and pesto bake

Roast potatoes, cherry tomatoes and mozzarella baked with pesto.

Calories

506

Protein

16 g

Carbs

45 g

Fat

31 g

Per serving. Makes 4 servings.

Ingredients

• 900 g Potato
• 1 tbsp Olive oil
• 300 g Cherry tomatoes
• 125 g Mozzarella
• 4 servings Basil pesto

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 210°C (190°C fan).
2. Cut the potatoes into 2–3 cm cubes, toss with the oil in a roasting tin and roast for 25 minutes, turning once, until golden.
3. Add the cherry tomatoes and the pesto and toss everything together.
4. Tear over the mozzarella and bake for 10 minutes more, until the tomatoes burst and the cheese melts.

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