Ingredients
- 500g Perlas potatoes, cut in half
- 2 x Small red onions, thinly sliced
- 400g Canned chickpeas, drained & washed
- 175g Cherry tomatoes, halved
- 175g Sliced capsicum
- 50g Black olives, pitted & chopped
- Small handful Flat leaved parsley, shredded
- Pinch Salt and freshly ground pepper
Dressing:
- 2 Tbsp Extra virgin olive oil
- 2 Tbsp Lemon juice
- 1/2 Tspn Grated lemon zest
- 1 Tspn Dijon mustard
Directions
Place Perlas in a saucepan of cold water. Bring to the boil then simmer for 15 to 20 minutes, or until tender, then drain.
Place the ingredients for the dressing in a small bowl, season with a little salt and freshly ground pepper, then whisk together.
Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool. Add the onion, chickpeas, capsicum, tomatoes, olives and parsley, then the remaining dressing, toss together.
Serve at room temperature.
Serves 4-6