Roasted potatoes are not just for the weekend roast, but are versatile enough for other meals as well. Here's a salad recipe that uses roasted baby potatoes in a different and very tasty way.

This salad is a mix of roasted and fresh vegetables, vegetarian and with the addition of mozzarella or even a succulent creamy burrata it makes a deliciously flavorful salad.

You can of course add your own vegetable variations, but the key is to use the small new potatoes and roast them until they are a little crunchy. Mash them a little when tossing them into the salad so they can absorb all that lovely dressing. To make it even more spicy, when it comes out of the oven, grate a little lemon zest and a drizzle of lemon juice on top. This combination works great with grilled fish.

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