• 250g new potatoes, halved
  • olive oil
  • 1 clove garlic, finely chopped
  • a handful radishes, thinly shaved with a mandoline
  • a handful rocket


  • 20g rocket
  • 20g baby spinach
  • 1 tsp Dijon mustard
  • 2 tsp capers
  • ½ a bunch tarragon
  • 1 tbsp lemon juice
  • 2 tbsp olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the new potatoes with some olive oil, the garlic and seasoning in a roasting tin. Roast for 20-30 minutes or until golden and crisp.

  • STEP 2

    To make the tarragon dressing, put all of the ingredients and 1 tbsp of water into a blender or food processor. Whizz until smooth – it should be rich, green in colour and thick. Season and add a little more lemon juice, if it needs it.

  • STEP 3

    Cover the base of two plates with the dressing. Divide the potatoes between them and top with the radishes, rocket leaves and a light drizzle of olive oil.


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