Name: Roast radish and potato salad
Yield: 4
Ingredients: 400 gm small radishes, halved, quartered if large; 2 tbsp olive oil; 500 gm chat or small new potatoes, scrubbed, halved; 2 cups (loosely packed) rocket; 1 cup (loosely packed) flat-leaf parsley, torn; 4 spring onions, thinly sliced into rounds; 60 gm soft goat's cheese, crumbled; Lemon-butter dressing; 60 gm butter, coarsely chopped; 2 garlic cloves, finely chopped; 1 tbsp thyme; Finely grated rind and juice of 1½ lemons; 1½ tsp Dijon mustard

This take on potato salad is best served warm – the butter solidifies if it’s left to cool.

Ingredients

400 gm small radishes, halved, quartered if large

2 tbsp olive oil

500 gm chat or small new potatoes, scrubbed, halved

2 cups (loosely packed) rocket

1 cup (loosely packed) flat-leaf parsley, torn

4 spring onions, thinly sliced into rounds

60 gm soft goat's cheese, crumbled

Lemon-butter dressing

60 gm butter, coarsely chopped

2 garlic cloves, finely chopped

1 tbsp thyme

Finely grated rind and juice of 1½ lemons

1½ tsp Dijon mustard

Method

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.

Styling by Alice Storey

Styling by Emma Knowles