Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes
Prep:15 mins
Serves 6
600g new potatoes, halved, larger ones quartered500g radishes, halved, larger ones quartered4 tbsp olive oil2 tsp black mustard seeds1 tsp chilli flakes, plus extra to serve (optional)30g pumpkin seeds150g Greek yogurt2 spring onions, thinly sliced (green parts and all)
STEP 1Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.STEP 2Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.STEP 3Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.
