Roasted Radish and New Potato Salad
Ingredients
- 2 bunches radishes
- 500g baby potatoes
- Generous glug olive oil
- 2 spring onions
- 2 tbsp pumpkin seeds
- Salt and pepper to taste
Dressing
- Small handful basil leaves
- 4 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- Salt to taste
Preparation
Preheat the oven to 180 degrees Celsius.
Bring a salted pan of water to boil and boil the potatoes for 8 minutes until slightly tender. Drain the potatoes and add them to a large baking tray together with the radishes, a generous glug of olive oil, salt and pepper. Roast in the oven for 25 minutes until the potatoes are golden brown.
In the meantime make the dressing: simply place all the ingredients into a small food processor or blender and blitz until you have a fairly smooth and runny consistency.
Add the pumpkin seeds to a pan and toast them on a medium heat for few minutes until they start to brown.
Serve the salad while still warm by tossing the roasted radishes and potatoes with the dressing and sprinkling the pumpkin seeds and sliced spring onions.
