This take on potato salad is best served warm - the butter
solidifies if it's left to cool.
400 gmsmall radishes, halved, quartered if large2 tbspolive oil500 gmchat or small new potatoes, scrubbed, halved2 cups(loosely packed) rocket1 cup(loosely packed) flat-leaf parsley, torn4spring onions, thinly sliced into rounds60 gmsoft goat’s cheese, crumbledLemon-butter dressing60 gmbutter, coarsely chopped2garlic cloves, finely chopped1 tbspthymeFinely grated rind and juice of 1½ lemons1½ tspDijon mustard
Preheat oven to 220C. Toss radishes in olive oil, season to taste and roast, turning occasionally, until golden (15-20 minutes). Meanwhile, cook potatoes in a saucepan of boiling salted water until tender (15-20 minutes). Drain well and place in a large bowl.
For lemon-butter dressing, melt butter in a frying pan over medium heat, then stir in garlic, thyme and lemon rind. Remove from heat, whisk in mustard and lemon juice, season to taste, then pour dressing over potatoes. Add roasted radishes and toss to combine.
Serve salad warm scattered with rocket, parsley, spring onion and crumbled goat’s cheese.