recipe: Potato & Caper Salad

This salad is really delicious and you can serve it as a side dish or a main like we did.

Serves 4 (as a main): 500g small potatoes, 1 red capsicum chopped, 1 yellow capsicum chopped, 2 onions thinly sliced, 3 tomatoes chopped, 1 cup baby spinach, 2 tbs lemon juice, 1 tbs olive oil, 1 tbs chopped baby capers, 1 tbs chopped parsley, 1 tbs chopped coriander

1. Heat water in a large sauce pan, bring to a boil, add potatoes with the skin, cover and simmer for about 10 minutes. Drain and reserve;
2. Pre-heat your oven to 190C.
3. In a large baking dish place onion rings, top with red and yellow capsicum and brush with a bit of olive oil. Cut your potatoes in half and add them cut side down to the baking dish. Season with salt and pepper, brush with olive oil and bake for about 25 minutes.
4. Add tomatoes to the baking dish, season with salt and bake for another 15 minutes or until soft;
5. In a small bowl add olive oil, lemon juice, capers and herbs. Reserve;
6. Place vegetables in a large bowl, add spinach and caper dressing.Check if you need more salt and serve.
Its a very filling meal for a vegetarian dish.