Jersey Royals with warm vinaigrette recipe
Packed with nutty Jersey Royals, crisp carrots and sweet peas, this vegetarian side is brimming with springtime flavour. A vibrant potato salad, which really makes the most of seasonal spuds, this side is a briliant accompaniment for both meat and fish dishes.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 236 calories / serving
Ingredients
- 2 sprigs mint
- 500g Jersey Royals, halved if large
- 200g baby carrots, scrubbed and halved lengthways
- bunch spring onions, trimmed and halved lengthways
- 300g peas, fresh or frozen
For the dressing
- 1 lemon, finely zested and juiced
- 1 tsp clear honey
- 6 tbsp extra-virgin olive oil
- 2 tsp wholegrain mustard
- 2 tbsp chopped chives
Each serving contains
- Energy
- 980kJ 236.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 14.2gProtein 5.6gFibre 6.2g
Method
- Bring a large pan of salted water to the boil. Add the mint and the potatoes, then bring back to the boil and simmer for 15 mins, or until tender. Drain and discard the mint.
- Meanwhile, steam or boil the carrots for 2-3 mins, until just starting to soften, then add the spring onions and peas and cook for 1 min more.
- To make the dressing, put all the ingredients in a small pan and gently heat for 1-2 mins, stirring occasionally until warmed through.
- Put the potatoes, carrots, spring onions and peas in a large serving dish and pour over the warm dressing. Toss to combine and serve.
- See more Vegetarian recipes
