Baked potato and pepper salad with Romanesco

Ingredients for 4 servings:

• 1 kg potatoes, waxy new
• 1 tbsp lemon juice
• 2 bay leaves
• 4 tomatoes, dried in oil
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 tbsp oil (olive oil)
• salt and pepper
• 1 tsp rosemary, chopped
• 1 clove(s) garlic
• 400 g Romanesco florets
• 2 tbsp balsamic vinegar
• 10 olives, black

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into finger-thick slices. Blanch in boiling salted water with lemon juice and bay leaves for 5 minutes, then drain. Drain the tomatoes and cut into thin strips. Preheat oven to 180 degrees Celsius. Chop the peppers. Combine the oil with the rosemary and crushed garlic clove, then mix with the peppers and potatoes. Spread on a baking sheet and bake for 15 minutes. Blanch the Romanesco for about 6 minutes and then rinse. Mix with the peppers and potatoes. Season with vinegar, salt, and pepper, and sprinkle with the tomatoes and olives.