Sauté Rooster Crisps with Baked Tomatoes and Rocket

METHOD

1. Pre-heat the oven to 120°C.

2. Start by washing and slicing the tomatoes and placing them in a single layer on baking paper on a baking tray.

3. A fine sprinkle of salt will help draw out the water and is within your daily limits, but don’t go over board or you’ll ruin the goodness

4. Add a fine spray of olive oil and ground pepper

5. Pop in the oven and cook at this low heat for 40 mins. You can prepare the tomatoes a day ahead if you like.

6. Meanwhile thinly slice the potatoes and add to a large saucepan of boiling water.

7. Boil for 3 minutes then drain and dry on kitchen towel.

8. Now add a fine spray of olive oil, pepper and smoked paprika into a large bowl. Mix in the potatoes and combine until the potato slices are glistening but not soaking in oil and seasoning.

9. Exchange the tomatoes for the potatoes in the oven, turning the oven up to 220°C. Bake the potatoes for 25-35 minutes until beautifully crispy.

10. Serve your healthy crisps mixed with the oven baked tomatoes and some rocket salad.

11. You can add a sprinkle of Parmesan cheese, if you like.

Everyone’s favourite snack for taking to a picnic or party in the park. Easy to make the night before and convenient to pack in your picnic bag. Provides one of your 5-a-day and packed with potassium.

What you will need