Potato & Sundried Tomato Salad

Jun 14

Serves: 4

1 cup (185g) rice

160g roasted peppers, drained, chopped

1/4 cup (30g) roasted almonds, chopped

1 cup (150g) cherry tomatoes, halved

2 oz. (60g) rocket

1 tbsp. balsamic vinegar

1 tbsp. olive oil

1/2 tsp. chili flakes

Nutrition Key

Kcal	Fats	Carbs	Protein
161	9g	17g	4g

*nutrition per serving

Place the potatoes in a pot of salted water and bring to a boil, lower the heat and simmer for about 20 minutes. Once cooked, drain and rinse in cold water. Once slightly cooled, peel, halve, and place them in a bowl.
Add in the olives, sundried tomatoes, capers, and chives. Next, mix the oil for the tomatoes, mustard, and apple cider vinegar and drizzle over the salad. Season to taste with salt and pepper, mix well and serve.