Roasted Potato And Vegetable Salad
Roasted Potato And Vegetable Salad.
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Directions
- Preheat the oven to 200°C.
- Put the potatoes on a large roasting tray and drizzle with the oil, lemon juice, zest, salt and pepper and roast for 30 -– 40 minutes
- Carefully take the tray from the oven and add the parsnips, carrots and leeks and continue to cook until the potatoes and vegetables are cooked, about 30 minutes more.
- In a small bowl, combine the cream with 60 ml of blue cheese. Mix until smooth and creamy.
- To serve, toss the potatoes and vegetables with the watercress, drizzle with the blue cheese dressing and top with the remaining crumbled blue cheese.
Ingredients
- 5 potatoes, skin on and roughly chopped
- 45 ml olive oil
- Juice and zest of 1 lemon
- 2.50 ml salt
- 1.50 ml ground black pepper
- 250 g small parsnips
- 8 baby carrots
- 4 large leeks, halved
- 180 ml fresh cream
- 150 g blue cheese, crumbled
- 250 g watercress