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Roasted carrot and new potato salad with quick pickles and feta
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½ essential cucumber, thinly sliced
1 tsp fine sea salt
½ tbsp granulated sugar
2 tsp caraway seeds, lightly crushed
1 tbsp cider vinegar
400g new potatoes
2 x 150g packs baby topped carrots
2 tbsp olive oil
75g vegetarian Greek feta, crumbled
130ml essential reduced fat soured cream*
95g pack lambs lettuce
½ x 25g pack chives
* (Selected stores)
1. Preheat the oven to 200˚C, gas mark 6. Put the cucumber in a sieve and sprinkle with the salt; set aside for 20 minutes. Mix the granulated sugar with ½ the caraway seeds and the cider vinegar in a bowl.
2. Halve any large new potatoes then put in a roasting tin and toss with the carrots, oil and remaining 1 tsp caraway seeds. Season and roast for 30-35 minutes, until golden and tender.
3. Beat the feta into the soured cream. When the cucumber is ready, rinse and pat dry then stir into the vinegar mixture. To serve, assemble the salad on a platter, layering up the lettuce, warm carrots and potatoes, pickled cucumber and soured cream dressing, then snip the chives over the top.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.