roast potatoes, cherry tomatoes and olives with parmesan, walnut and garlic dip

This recipe has transformed hot roasted potatoes and olives by tossing them through a garlicky, nutty mayonnaise, which is a delicious accompaniment to any festive meal. It’s the simple method of cooking the potatoes, cherry tomatoes and olives, which has given this dish a delicious caramelised texture and wondrous winter aromas to make your mouth water. But if you want to make this a substantial dish, use this delicious dressing with lots of other roasted veggies and why not add fresh mozzarella for extra creaminess.

Ingredients:

  • 800 grams new potatoes, halved
  • 1 cup mixed black and green olives
  • 6 cloves garlic, skin on
  • 250 grams cherry tomatoes
  • Azada Olive Oil & Rosemary
  • Freshly ground sea salt and black pepper 

Dip Ingredients:

  • 4 tablespoons walnuts, roasted and roughly chopped
  • Roasted garlic (from the potatoes)
  • 100 grams mayonnaise
  • 1 tablespoon Azada Olive Oil & Oregano
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Parmesan grated + extra for garnish
  • 2 tablespoons parsley, finely chopped (flat-leaf or curly)
  • 1/2 the juice of a freshly squeezed lemon
  • Freshly ground sea salt and black pepper

Preparation time 20 minutes
Cooking time 50 minutes
Serves 6-8
Gluten-free | Vegetarian

Preparation:

  1. Preheat the oven to 200°C (conventional) or 180°C (fan).
  2. Preparing the vegetables. Place the potatoes, olives and garlic in a baking dish. Toss with a generous glug of Azada’s Olive Oil & Rosemary and season with freshly ground sea salt and black pepper.
  3. Roast for about 40 minutes until crisp and tender then add the cherry tomatoes and turn to coat. Roast until the skins of the tomatoes start to burst, about 5-10 minutes.
  4. Transfer to a serving dish.
  5. Preparing the dressing. Squeeze the flesh of the roasted garlic into a bowl. Add the mayonnaise, Azada’s Olive Oil & Oregano, Dijon mustard, Parmesan, parsley and the lemon juice. Combine using a metal spoon, season to taste and add 2 tablespoons of the walnuts and set aside. 
  6. To serve: Toss the roast vegetables with just enough dressing to coat and transfer to a serving bowl. Scatter with the remaining walnuts and Parmesan. Serve the remaining dip in a separate small bowl. 

Chef’s Tips

  • If you don’t fancy olives or cherry tomatoes, why not try adding 2 red onions (quartered) or 200 grams of parsnips and 200 grams of carrots (peeled and cut into 2 cm pieces).

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