- 500g (1lb 2oz) new potatoes
- 4 medium tomatoes on the vine
- 200g (7oz) green olives, pitted
- 50ml (2fl oz) olive oil
- 50g (2oz) rocket leaves
- handful fresh basil leaves, torn
Boil the potatoes until tender. Cool slightly and halve if large. Quarter the tomatoes. Mix all the ingredients together in a bowl.