New Potato Roasted Radish and Radish Top Pesto Salad

By Alexandra Dudley
Jun 22, 2018
New Potato Roasted Radish and Radish Top Pesto Salad
Serves 4

INGREDIENTS

 
5-10 medium sized jersey royals
1 bunch mint
For the radishes
2 bunch of radishes, washed, leaves separated.
2 tbsp olive oil
2 tbsp lemon juice
2 tsp honey
pesto
2 bunches radish leaves
1 small clove garlic crushed
70g pine nuts
1 bunch of mint (leaves and stems separated)
8 or more tbsp cold-pressed olive oil
zest and juice of 1 lemon
salt and pepper
 
DIRECTIONS
 
Preheat oven to 180/200. Line a baking tray with parchment paper
 
Halve any of the larger radishes and combine with rest of ingredients in a small bowl before placing them onto parchment-lined tray and into the oven for 20 mins.
 
Bring a saucepan of water to the boil and place your washed jersey royals in along with the stems from your mint and a pinch of salt. (12-15 mins approx.)
 
For the pesto transfer all of the ingredients into a food processor and pulse for a couple of minutes. I like a chunky pesto but you can add more olive oil if you wish. 
 
Drain the potatoes and transfer them onto the chopping board. Slit them with a sharp knife and bash a little with a wooden spoon. Transfer into small bowl and pour in radishes and any juices. Add another two tablespoons of olive oil, a good pinch of salt and grind of pepper and just two teaspoons of the pesto. Give everything a gentle stir before arranging onto a plate. Finish by spooning over the pesto lightly.

For more zero waste and sustainable recipes from Alexandra Dudley, check out her website right here.
 
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