Landscape (UK)



Packed full of goodness, this simple salad is elevated into something more special with a variety of fresh, seasonal ingredient­s, perfectly combined to create a light spring lunch. To serve 4: Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking paper. Halve or quarter 800g of new potatoes, depending on their size. Peel 1 red onion and cut into wedges. Take a bunch of 10 radishes and cut them in half. Toss the potatoes in a bowl with 3 tbsp of olive oil, and season with salt and pepper. Spread on the baking tray and bake for approximat­ely 30 mins. Add the onion wedges and the radishes to the tray, drizzle with 1 tbsp of olive oil and bake everything for a further 15-20 mins until golden and tender. Meanwhile, boil 4 small eggs for approximat­ely 5 mins until they are soft-boiled, then rinse and leave to cool. Take 1-2 handfuls of lettuce and tear into smaller pieces, if necessary. Halve and slice 1 small cucumber. Chop a quarter of a handful of herbs, such as dill, chervil and parsley, reserving a few leaves for garnishing. For the dressing, in a small bowl, mix 150g of Greek yoghurt with 2 tbsp of white wine vinegar, 1 tbsp of lemon juice, 1 tbsp of olive oil, 1 tbsp of maple syrup, 1 tbsp of mustard, and salt and pepper to taste. Garnish with the herb leaves. Leave the roasted vegetables to cool briefly. Peel the eggs and cut in half. Toss the lettuce and cucumber in a large bowl with the cooked vegetables. Arrange in smaller bowls and top with the egg halves. Sprinkle with herbs, grind lightly with pepper and serve with the dressing on the side.

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