Warm salad of Jersey Royals with goat's cheese and fresh figs

This salad can be prepared in stages and makes a handy supper dish – once everything is cooked, it can be assembled in seconds

Ingredients (Serves 4-6)
  • 900g/2lb fresh Jersey Royals, washed
  • 1 clove garlic, left whole and unpeeled
  • 1 sprig fresh thyme
  • Olive oil for drizzling
  • 150g/5oz goat’s cheese
  • 4 ripe figs
  • Salt and freshly ground black pepper
  • 50g/2oz pine nuts

Preheat the oven to 190°C, 375°F, Gas 5.

Place the Jersey Royals in a large pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 10-12 minutes, or until you can pierce the potatoes with a knife.

Drain and transfer to a roasting tray. Add the garlic clove and sprig of thyme then drizzle over a little olive oil. Toss to coat and roast for 15-20 minutes, or until lightly browned.

Meanwhile, break the goat’s cheese into bite-sized pieces and set aside. Quarter the figs and chill until needed.

Once the potatoes are cooked, spoon them into a serving bowl together with the garlic and thyme. Season, sprinkle the goat’s cheese over and arrange the figs around.

Toss lightly to coat and combine and finish with a good sprinkling of pine nuts.

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