Preheat the oven to 200°C, fan 180°C, gas 6. Cut any larger radishes in half and peel and halve the shallots. Place in a roasting tray and drizzle with 1 tablespoon of the oil. Season well and roast for 25 minutes, or until soft. Remove from the oven and add the peas for colour, then return to the oven for 5 minutes, until the peas have defrosted.
Warm roasted radish and pea salad with goats cheese
Ingredients
6
servings
-
- 500 g
- 10
- 2 tbsp
- 400 g
- 1
- 3 sprigs
- 125 g
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Preparation
Zest and juice the lemon for zing and pick and chop the mint leaves. Whisk lemon juice and zest with the remaining extra virgin olive oil and add the mint for freshness. Season the dressing and toss through the roasted vegetables. Transfer to a serving bowl and add little spoonfuls of goats cheese for punch.
