Roasted Radish and New Potato Salad
Ingredients
- 2 bunches of radishes
- 500g baby potatoes
- A generous glug of olive oil
- 2 spring onions
- 2 tablespoons pumpkin seeds
- Salt and pepper to taste
Dressing
- A small handful of basil leaves
- 4 tablespoons extra virgin olive oil
- 1 teaspoon 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.
Add the drained potatoes 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 by placing all the dressing 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 medium heat for a 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.
Tips
Serve the salad while it is still warm.
