Cure & Simple - Recipe

The Recipe

Roasted Jersey Royal & Radish Salad with Crispy Bacon Lardons
Serves: 6 | Cooking time: 1 hour
  • 1kg Jersey Royal or baby potatoes, scrubbed and dried
  • 4 tbsp olive oil
  • 3 garlic cloves
  • Large pinch of sea salt
  • Freshly ground black pepper, to season
  • 400g radishes, stalks removed and halved
  • 200g Cure & Simple mixed lardons
  • Small bunch of flatleaf parsley, finely chopped
  • Small bunch of chives, finely chopped
  • 2 tbsp capers
  • Large handful of lambs lettuce
  • For the dressing:
  • 100g Greek yoghurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • Pinch of sea salt
  1. Preheat the oven to 180ºC (fan)/200ºC/gas mark 6
  2. Tip the potatoes into a large roasting tin and drizzle over 2 tbsp of the olive oil, followed by the sea salt and a good grind of black pepper. Use the side of a knife to crush the 3 garlic cloves, leaving their skins on, and add it to the tray. Shake the pan to coat the potatoes all over, then place in the middle of the oven for 40-50 minutes, giving them a shake half way through
  3. In a small roasting tin, add the halved radishes and 1 tbsp of olive oil, give them a good shake, then place in the oven with the potatoes to roast for the last 15 minutes
  4. While the veg is roasting, make your dressing by combining all the ingredients in a small bowl and stirring well until it is smooth. Now add a tbsp of water at a time, stirring each tbsp in until you reach the consistency of a thick dressing
  5. To cook the bacon lardons, pour the final tbsp of olive oil into a small frying pan and place on a medium heat. Once the oil is glistening, add the lardons and cook slowly until the fat has rendered down and they are crispy and golden. Spoon onto a piece of kitchen towel to drain and set to one side
  6. Once a knife goes into the roasted potatoes easily, remove them from the oven. Tip the roasted radishes into the roasted potato baking tray along with the finely chopped parsley and chives and toss together. Spoon onto a serving platter and top with the capers, lardons, and lettuce, and serve with the dressing on the side

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