Veg
By Jamie Oliver
1 hr
Not Too Tricky
serves 6
Recipe From
Ingredients
1.2kg new potatoes
olive oil
6 cloves of garlic
1 lemon
2 sprigs of fresh rosemary
1 tablespoon plain flour
1 cucumber
100g radishes, ideally with leaves
½ a red onion
1 teaspoon wholegrain mustard
2 tablespoons red wine vinegar
½ a bunch of fresh dill (15g)
½ a bunch of fresh mint (15g)
40g feta cheese
Top Tip
I have had some fun making this salad with hasselback potatoes for added texture and crunch.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
Tags
