Roasted Tomato-Potato Salad

Mmmmmm! So good. I boiled a handful of new potatoes for about 5 minutes, until I could just poke a fork through them. I strained them and put them in a pan with halved cherry tomatoes, drizzled the lot with olive oil, a sprinkle of salt, pepper and rosemary, then roasted in a 350 oven for about 15 minutes. I nested them in a bit of baby spring mix, and put an olive oil/mustard/agave dressing over top. DELICOUS.