Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.