Roast new pota­toes & radishes

BBC Good Food - - Inside -

SERVES 6 PREP 15 mins COOK 45 mins EASY V

600g new pota­toes, halved, larger ones quar­tered 500g radishes, halved, larger ones quar­tered

4 tbsp olive oil

2 tsp black mus­tard seeds 1 tsp chilli flakes, plus ex­tra to serve (op­tional)

30g pump­kin seeds 150g Greek yo­gurt

2 spring onions, thinly sliced (green parts and all)

1 Heat oven to 200C/180C fan/gas 6. Put the pota­toes in a saucepan of wa­ter, bring to the boil and cook for 8 mins. Drain and leave to steam dry. 2 Put the pota­toes in one roast­ing tin and the radishes into an­other. Di­vide the oil be­tween them, along with the mus­tard seeds and chilli flakes. Sea­son and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the pota­toes for an ex­tra 10 mins un­til crisp. Mean­while, toast the pump­kin seeds in a dry fry­ing pan.

3 Spread the yo­gurt onto a shar­ing plat­ter. Pile on the pota­toes and radishes, then scat­ter over the spring onions, pump­kin seeds and a few more chilli flakes, if you like.

GOOD TO KNOW healthy • 1 of 5-a-day • gluten free

PER SERV­ING 234 kcals • fat 14g • sat­u­rates 3g • carbs 18g • sug­ars 4g • fi­bre 4g • pro­tein 6g • salt 0.1g

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