METHODChop the potatoes in half and par boil for 10 minutes.
Preheat your oven to 220C/425F/Gas 7.
Drain the potatoes and mix with the oil.
Put into a baking tray and roast for 40 minutes.
Finely chop the parsley and dill and thinly slice the spring onions.
Put everything into a large bowl.
Mix well and serve.
This is a great fridge raid recipe, add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
Serves: 8
Preparation: 5 mins
Cooking: 50 mins
900g Jersey Royal Potatoes
150ml Light Creme Fraiche
2 tbsp Coarse Grain Mustard
3 Spring Onions
10g Fresh Parsley
10g Fresh Dill
1 Lemon
60g Watercress
Rocket & Spinach Mix
1 tbsp Olive Oil
Pinch Sea Salt & Black Pepper
Pinch Sumac