Pretty Edible Stylist shares her Spring time bowl: Roasted Radishes, Jersey Royals and Asparagus with Lemon, Parmesan & Mint dressing.
I like to serve this when the potatoes and radishes are still a little warm as I’m a great lover of hot and cold together. If you wish, you can make ahead and place in the fridge, making sure you bring them up to room temperature a little before serving.
Serves 4
300g breakfast radishes, larger halved (I also used purple but you can use any radish you wish)
500g Jersey Royal potatoes, larger ones halved or quartered
2 tbsp olive oil
1 small lemon, zest and juice
2 tbsp runny honey
200g asparagus, trimmed and halved (I used both green and white asparagus, but use whatever you have to hand – and sliced in half horizontally as my stems were quite thick but you can also leave whole)
100g fresh garden peas (or frozen is fine)
1 courgette, sliced horizontally to make ribbons (I like to use a peeler for this)
For the dressing
75ml ex-virgin olive oil
1 small lemon, zest and juice
25g parmesan, plus extra to serve
a few mint leaves, torn, plus extra to serve
1. Preheat oven to 220C, fan 200C. Place the potatoes into a large, deep roasting tin and drizzle over the oil, honey & lemon juice with some zest, then give it a good shake to evenly coat. Season with a little sea salt and black pepper. Roast for 30 minutes, or until the potatoes are starting to crisp with a lovely golden brown colour. After about 10 minutes add the radishes and give the tray another shake. If you feel the radishes need a bit of help with the oil and honey, feel free to add a little more at this stage. They should be ready when the radishes are crisp and have bled their colour a bit.
2. Meanwhile, bring a pan of salted water to the boil and add the asparagus. Blanch for 1 minute then drop into iced water to stop cooking. Set aside until needed. Place the pan with the cooking water (or just refill if needed) back on the heat and add the peas. Cook for 2 minutes, then drain and add to the iced water.
3. Make the dressing by mixing all the ingredients together in a small bowl or jug. When you are ready to serve, place the potatoes, radishes, asparagus, peas and courgette in a large bowl. Drizzle over some of the dressing (any leftover can be stored in the fridge for up to a week) and add a little seasoning. Finish with another grating of parmesan and a few mint leaves if you wish.
Ceramics handmade by me
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