Cucumber & Tomato Salad with Roasted Potatoes

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and peel the potatoes. Cut them into bite-sized cubes.

3. 3

   Place the potato cubes on a baking tray. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.

4. 4

   Roast the potatoes in the preheated oven for 25-30 minutes, or until golden and crispy. Stir halfway through for even roasting.

5. 5

   While the potatoes are roasting, wash the cucumber and tomato. Slice the cucumber into thin rounds and the tomato into wedges or bite-sized pieces.

6. 6

   Peel and thinly slice the onion.

7. 7

   In a large bowl, combine the cucumber, tomato, and onion. Add 1 tablespoon lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Toss gently to mix.

8. 8

   Once the potatoes are roasted, let them cool for a few minutes, then add them to the salad bowl.

9. 9