Roast Veg Megamix | Jamie Oliver

By Jamie Oliver · 50 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (gas 6).
2. Boil the potatoes in a large pan of salted water for 20 minutes, then drain and steam dry.
3. Put the potatoes in a large roasting tray, drizzle with 2 tablespoons of oil, add a good pinch of sea salt and black pepper, then bash them and add the unpeeled garlic cloves. Roast for 20 minutes.
4. Finely grate the lemon zest and finely chop the rosemary leaves.
5. When the 20 minutes are up, scatter the lemon zest, rosemary and flour over the potatoes from a height, toss, then squash flat with a potato masher and roast for a final 20 minutes until golden and crisp.
6. Scratch the cucumber with a fork, then slice into thin rounds. Quarter the radishes, finely slice the onion, and combine with the mustard, vinegar and half the lemon juice in a bowl.
7. Season the radish mixture with salt and pepper, add the picked herb leaves and toss.
8. Place the salad on the hot crispy potatoes just before serving, mixing gently, then crumble over the feta and add extra lemon juice if you like.

Summarized from Jamie Oliver's video. Watch it for the details.

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