Watercress salad with boiled Jersey Royals, roast shallots & pickled radish
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
-
Prep:10 mins
Cook:45 mins
- Easy
Nutrition per serving
-
kcal 221
-
fat 13g
-
saturates 2g
-
carbs 22g
-
sugars 12g
-
fibre 3g
-
protein 3g
-
salt 0.1g
Ingredients
- 100g watercress
- 1 tbsp rice wine or cider vinegar
- 2 tbsp caster sugar
- 3 radish, thinly sliced lengthways
- 4 banana shallots, halved
- 50ml olive oil
- 300g Jersey Royal potatoes
- 1 mint sprig
- cider vinegar, to serve
Method
Wash the watercress and leave to soak in a large bowl of cold water.
Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
