Lukewarm Mediterranean potato salad

Ingredients for 2 servings:

• 400 g potatoes, waxy, small
• 2 shallots
• 5 large tomatoes
• 1 jar olives, pitted
• 150 g broccoli or other vegetables
• 1 clove(s) garlic
• 1 bunch parsley, flat
• some olive oil
• some balsamic vinegar, light
• some sea salt
• some pepper, coarsely ground
• some chili powder
• Spice(s) of your choice and preference

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

vegetarian, easy, quick

Brush the potatoes thoroughly to remove any dirt. Drizzle with olive oil, sprinkle with sea salt, and then bake in the oven at 200°C (fan oven) for about 25-30 minutes. Meanwhile, finely chop the olives, onions, garlic, and tomatoes and toss to make a spicy, fresh salsa with olive oil, vinegar, salt, pepper, chili, and parsley. Once the potatoes are tender, remove them from the baking sheet and set aside. Cook the remaining vegetables (broccoli, carrots, or whatever you like) in the remaining oil and salt from the potatoes for about 10 minutes in the oven until al dente. Then combine everything in a large bowl. Enjoy lukewarm. Tip: I like to top with some crumbled feta.