Roasted Jersey Royal, tamarind, honey and herb salad

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Finally some sunshine and warm weather, which means it is time to enjoy some salads and barbecues. Great thing about this weather is the abundance of seasonal veg. There is so much more fresh produce to choose from at this time of the year with so many colours and flavours. And every year I look forward to cooking with such produce, like the new potatoes and jersey royals which come into season. I love a good potato salad, there is so much flavour that can be added to these.

I love entertaining and while I have friends over I don’t want to spend all my time in the kitchen but instead relax and join them in the sun. This means I always choose the menu where I can prepare things in advance so that I am more relaxed, like salads and rice.

This season I am teaming up with Sainsbury’s to bring you a lovely twist to a Jersey Royal salad. A lot of people make potato salad with cream or mayo but my recipe is very fresh and has a lovely zing to it. I am mixing things up and making a sour and sweet dressing for this very delicious salad with tamarind, honey, lemon and more.

This salad serves 4 and can be served warm or at room temperature.

1 litre boiling water
1 tsp salt
700 gms jersey royals

For roasting
1/4 tsp salt
1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp garam masala
1 tbsp rapeseed/olive oil

For the dressing
1 tbsp tamarind paste
1 tbsp honey
1 tbsp soft brown sugar
1 tbsp lemon juice
1 tbsp rapeseed/olive oil
1/2 tsp salt

For the salad
400 gms tinned chickpeas
1 red onion, finely chopped
handful of fresh coriander leaves, finely chopped
handful of fresh chives, finely chopped
1 green chilli, finely chopped, optional

Preheat the oven to 190 C. Put the water in a pan and bring it to a boil, add the salt and the potatoes and cook for 10 mins on medium heat until almost done. Make sure you slice the big potatoes into half before boiling, if they are all different sizes. Drain and leave to steam dry, then place in medium roasting tray and lightly press the potatoes with a potato masher or a spoon.

Sprinkle all the spices on top and drizzle the oil. Toss it all well so that the potatoes are coated evenly. Place it in the hot oven for 35-40 minutes until crispy and golden.

In a small bowl mix all the dressing ingredients and leave it aside. Now drain and rinse the chickpeas add them to the potatoes with the onions, coriander, chives and chilli. Toss it all well and drizzle the dressing over it. Give it another good mix so the all the salad is coated with the dressing.

3 thoughts on “Roasted Jersey Royal, tamarind, honey and herb salad”

  1. Just made this recipe — easy, if a bit time consuming, and really tasty. Enjoyed the tamarind flavor, and all the flavors. Will definitely make this one again. Thanks, Chetna!

    Reply

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