METHODPreheat the oven to 200°C/400°F/Gas mark 6.
Drizzle half the olive oil over the new potatoes in a roasting tray, rub them with your hands to evenly coat, then sprinkle over the celery salt and garlic powder. Top the potatoes with the rosemary and roast in the oven for 35–40 minutes until crisp and golden, turning them halfway through cooking.
Meanwhile, simply combine all the other ingredients in a large shallow serving bowl. When the potatoes are done, tip them into the salad and toss everything together. Serve warm.
Beetroot doesnt lose its health benefits when cooked and pickled, so add a beetroot to a dish whenever you get the chance!
Serves: 4-6
Preparation: 5 mins
Cooking: 35 mins
1/2 bag of Albert Bartlett Jersey Royal Potatoes (cut in half)
2 tbsp extra-virgin olive oil
1/2 tsp celery salt
1 tsp garlic powder
3 sprigs of rosemary or 1 tsp dried rosemary
100g rocket leaves
1 handful of toasted walnut (roughly chopped)
400g pickled baby beetroot (cut in half)
Seeds from 1 pomegranate (optional for garnish)