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Roasted Jersey Royal Salad with Goats Cheese
British Jersey Royals are at their best in the height of spring, the perfect season for light, tasty salad.
- 450g Jersey Royals, halved
- 2 tbsp olive oil
- 600g vine ripened cherry tomatoes
- 4 slices goats cheese, (approx. 100g each)
- 4 tsp honey
- 1 tbsp balsamic vinegar
- 100g baby spinach leaves
- 50g walnuts, chopped
- 2 pinches salt, alter to taste
- 2 pinches ground black pepper, alter to taste
Total time required
- Preparation time:
- Cooking time:
Outside Jersey Royal season, try this recipe with new potatoes instead.
- Preheat the oven to 200C/400F/Gas 6. Pour the oil into a roasting pan and heat in the oven for 3-4 minutes before adding the potatoes.
- Season to taste and roast for 20 minutes. Next, add the tomatoes and roast for 10 minutes.
- Meanwhile, place the goats cheese on a foil-covered grill tray and pour 1 tsp. of honey over each slice. Grill for 6-8 minutes or until the cheese is bubbling.
- Divide the spinach leaves between 4 plates and spoon over the potatoes and tomatoes.
- Pour the balsamic vinegar into the roasting pan and mix with the juices.
- Place the goats cheese on the salad, sprinkle with chopped walnuts and drizzle with the pan juices.