55 mins
Not Too Tricky
serves 4
Ingredients
750g Jersey Royals
olive oil
8 spring onions
1 bunch of asparagus (180g)
½ a bunch of fresh flat-leaf parsley (15g)
1 lemon
100g cottage cheese
1 tablespoon creamed horseradish
extra virgin olive oil
100g watercress
100g smoked salmon, from sustainable sources
Top Tip
LOVE YOUR LEFTOVERS
Prolong the life of any leftover parsley by wrapping the stalks in wet kitchen paper before popping back in the fridge. Or, pound them up with a little salt and decant into ice-cube trays to use in soups, stews or pasta, or to flavour meat and fish.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes and cook in a pan of boiling salted water for 15 minutes, then drain and steam dry.
- Tip the potatoes into a large roasting tray, toss with a pinch of sea salt and black pepper and 2 tablespoons of olive oil, then roast for 15 minutes.
- Meanwhile, trim the spring onions and asparagus, and finely chop the parsley, stalks and all.
- When the time’s up, remove the potatoes from the oven, squash them gently with a potato masher, then push to one side. Place the spring onions and asparagus on the bottom of the tray, arrange the potatoes on top, then return to the oven for a further 15 minutes, or until the potatoes are golden and cooked through.
- Finely grate the lemon zest into a small bowl, squeeze in half the juice, then add the chopped parsley. Stir through the cottage cheese, creamed horseradish and 1 tablespoon of extra virgin olive oil, then season to taste.
- Toss the watercress in a squeeze of lemon juice and 1 tablespoon of extra virgin olive oil.
- Pile the potatoes and veg onto a platter, spoon over a good dollop of creamy dressing, then arrange slices of smoked salmon and pinches of dressed watercress nicely on top.
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