Jersey Royal, wild garlic & watercress tart with pink pickled onions
Celebrate spring with this seasonal potato, wild garlic and watercress tart. The pink pickled onions are the perfect accompaniment
Watercress salad with boiled Jersey Royals, roast shallots & pickled radish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- 100g watercress
- 1 tbsp rice wineor cider vinegar
- 2 tbsp caster sugar
- 3 radishthinly sliced lengthways
- 4 banana shallotshalved
- 50ml olive oil
- 300g Jersey Royal potatoes
- 1 mint sprig
- cider vinegarto serve
Nutrition: Per serving
- kcal221
- fat13g
- saturates2g
- carbs22g
- sugars12g
- fibre3g
- protein3g
- salt0.1g
Method
step 1
Wash the watercress and leave to soak in a large bowl of cold water.
step 2
Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
step 3
Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
step 4
Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
step 5
Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
