I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives wasn't anything special, but it made for a change from the typical pasta salads that I make for work. It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden. The dressing was simple, an oil vinaigrette made with Azada Lemon oil.
I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen; and with Eat Your Greens.
500g new potatoes, cooked and sliced in half - set aside
1 medium marrow, cut in half longways, scoop out the seeds, then sliced into 1/2 cm.
2 tablespoons lemon olive oil plus extra
4 cloves garlic, still in skin
Salt and pepper to taste
Zest of 1 lemon
4 tablespoons black olives, sliced
On a large tray, add the sliced marrows and garlic, season to taste then coat well with the lemon olive oil
Roast in oven for 25 minutes or until the marrow slices are tender
Remove from the oven and allow to cool.
Remove the skin from the garlic and mash with a tablespoon of olive oil.
Stir in the new potatoes, lemon zest and black olives and the cooked marrow sliced.
Stir well, then return to the oven to heat through for 15 minutes.
Serve immediately or at room temperature as part of a light buffet or for lunch.