Jersey Royal salad with broad beans, peas, radishes, mint & English goat’s cheese
Using Jersey Royals in a salad like this feels like a celebration of the season, says Elly Curshen.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- 500g Jersey Royals, scrubbed, halved lengthways or quartered, if large
- 1 tbsp sea salt flakes
- 2 tbsp extra virgin olive oil
- 1 unwaxed lemon, zest and 1 tbsp juice
- 75g frozen Essential Petits Pois
- 75g Frozen Essential Baby Broad Beans
- 5 radishes
- ½ pack x 25g pack mint, leaves picked
- 50g British soft goat's cheese
Put the potatoes in a large saucepan. Cover with cold water and place over a high heat. Bring to the boil, then add the sea salt flakes. Cover with a lid, reduce to a simmer and cook for 15-20 minutes, until the potatoes are tender. Use a slotted spoon to remove the potatoes from the water and place in a bowl. Dress with 1 tbsp oil and the lemon juice, then toss. Set aside to cool completely
Return the water to the boil and add the frozen petits pois and broad beans. Cook for 3-4 minutes, then drain into a colander and run under cold water to halt the cooking and cool completely.
Tip the peas and beans back into the empty pan and use a potato masher to gently crush them. This stops them falling to the bottom of the salad. Add the crushed vegetables and lemon zest to the dressed potatoes and season with black pepper. Toss together.
Slice the radishes thinly, then pile up, a few at a time, and cut into fine matchsticks. Rip any larger mint leaves. Combine most of the radish and mint with the vegetables, gently toss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese in small pieces over the salad. Sprinkle over the reserved radish and mint. Drizzle over the remaining 1 tbsp olive oil, then finish with freshly ground black pepper.
Roasted Jersey Royal salad
Roast Jersey Royals with olive oil and finely chopped rosemary. Make a salsa with 2 parts chopped, pimento-stuffed olives to 1 part finely chopped red onion, adding plenty of mint leaves and crushed garlic to taste. Dress with equal quantities of brine from the olive jar and extra virgin olive oil, whisked with a dash of red wine vinegar. Great with roasted white fish.
Cheesy onion crushed hot potatoes
Dice cooked Jersey Royals into bitesized pieces and spread in a single layer in an ovenproof dish. Grate cheese (such as Cheddar) over the top and place under a hot grill until the cheese is melted and it's piping hot. Serve sprinkled with finely sliced salad onion.
Potato, crunchy greens, tahini & zhoug salad
Whisk together 1 part tahini, 1 part yogurt and 2 parts mayonnaise. Season well. Toss with warm boiled Jersey Royals, halved sugar snap peas, sliced salad onion and celery. Serve with a drizzle of Cooks’ Ingredients Zhoug Paste.
Typical values per serving when made using specific products in recipe