Ingredients
potatoes
radishes
1/4 cup extra virgin olive oil
2 garlic cloves
juice of a lemon
1½ tsp Dijon mustard
fresh salad leaves
any selection of fresh herbs available to you
75g goats cheese
Roasted Radish and Potato Salad with fresh garden herbs
by Jessica Penny
Directions
Preheat oven to 180C fan forced Chop the potatoes into quarters Toss in some oil and season with salt and pepper Roast for 25-30 minutes, until starting to turn golden Halve the radishes and add to the pan, tossing to coat in the oil Roast for a further 20 minutes, until all vegetables are golden Meanwhile, combine the oil, minced garlic, lemon juice and mustard and then taste and season Combine the roast vegetables with salad leaves in a bowl Drizzle with dressing, top with some fresh herbs and goats cheese
We really enjoy and appreciate this service and how it introduces us to vegetables that we hadn't cooked previously.
— Chris
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