Roasted Radish and Potato Salad with fresh garden herbs

by Jessica Penny
Roasted Radish and Potato Salad with fresh garden herbs


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


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 feel very lucky to be able to access locally grown, seasonal, organic veg through Down Farm, and delivered to our door! Their friendly, cooperative attitude to business means that they have tailored our order for us.

— Rozzy

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