Ortolana Salad

Based on my favourite pizza the Ortolana! Its a vegan pizza that usually consists of potatoes, onions, peppers and courgettes or zucchini if you're Italian. I've incorporated all the main elements and taken away the naughty bread so you can basically eat this salad for breakfast, lunch and dinner with out living with the guilt of over indulging.

500g king edward potatoes
2 red onions
2 large red peppers
4 courgettes
30g rocket
60ml extra virgin olive oil
Sea salt and cracked pepper to season

DRESSING:
2 plum tomatoes
small bunch oregano
2 cloves garlic
1 chilli
50ml extra virgin olive oil
1 teaspoon sea salt

METHOD:
Wash the potatoes and cut into 3-4cm cubes, peel the onions, top and tail then cut into chunky slices length ways, cut the peppers in half and remove the seeds and stalk and slice into irregular and angled slices. Top and tail the courgettes and slice in quarters length ways then cut in half, on a large baking tray lay out the vegetables separately side by side and sprinkle generously with salt and pepper then drizzle over the olive oil and place in oven at 200oC for 35-40 minutes till tender and slightly brown.
To make the dressing place the tomato, oregano leaves, garlic, chilli, olive oil and salt into a food processor and blend together till smooth.
Once the vegetables are cooked and cooled slightly its time to construct the salad, on a large serving platter lay out the potatoes followed by the onions evenly distributed on top. Add the peppers and courgettes layering over one another then spoon the desired amount of dressing over the vegetables and garnish the top with rocket leaves and the salad is now ready to eat.