Jersey Royal Potato & Roasted Radish salad

At Thyme, our radishes are bursting out of the ground in great abundance and if you’ve never roasted a radish, now is the time to try. It’s surprisingly delicious. This salad can be made in advance – actually, it gets a bit better with time, because the onions have time to mellow a little. It works well as a light lunch for 2 or a side for 4 people.

Serves 2-4

ingredients

200g radishes

300g Jersey Royal potatoes (or you could use Pink Fir)

100ml full fat Greek or unset natural yoghurt

30ml olive oil

4 spring onions

1 medium bunch of parsley, finely chopped

Salt & pepper

Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4

Method

1. Cover the new potatoes in water, season them with salt and bring them to the boil over a medium heat, cook them for 20 minutes or until they are soft. Remove them from the heat and set them aside.

2. In the meantime, prepare the radishes by washing and cutting them into quarters. Keep some of the smaller, more delicate radish leaves if they are fresh. Dress them in a little olive oil and season with salt and pepper. Put them in the oven and cook them for 15-20 minutes, until roasted and jewel like.

3. Thinly slice the spring onions and put all but a handful into the yoghurt with most of the parsley. Stir in the oil to make a dressing, then use it to coat the radishes and potato to make the salad. Stir in some of the smaller radish leaves and scatter over the and remaining parsley, drizzle with a little extra olive oil and serve.