Rosemary Roast Potato & Mushroom Salad Recipe | Abel & Cole
Rosemary Roast Potato & Mushroom Salad
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Prep: 10 mins
Cook: 25 mins
A delicious jumble of tender roasties and meaty mushrooms is just the thing for an autumn evening. Drizzled in a mix of aged balsamic, fiery chilli flakes and a squeeze of lemon and tossed through fresh peppery leaves, this seasonal salad is full of brightness and warmth.
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305 kcal
(per portion)
Ingredients you'll need
  • 400g potatoes
  • 200g portobello mushrooms
  • A handful of rosemary, leaves only
  • 1 garlic clove
  • 2 tsp fennel seeds
  • A pinch of dried chilli flakes
  • 1 lemon
  • 1 tbsp aged balsamic vinegar
  • 100g rocket
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin in the oven to heat up.

  • 2.

    Scrub your potatoes and cut them into 1cm-thick slices. Cut the mushrooms into slices that have a similar width. Pick the rosemary leaves off their stalks. Toss the potatoes, mushrooms and rosemary into the roasting tin with 1 tbsp olive oil and a good pinch of salt and pepper. Roast for 20 mins.

  • 3.

    While the veg roast, peel and thinly slice the garlic. Grate the zest off the lemon.

  • 4.

    When the veg have roasted for 20 mins, add the garlic and lemon zest with 1 tsp fennel and a pinch of dried chilli flakes (these are spicy, so use as much or as little as you prefer). Drizzle over 1 tbsp freshly squeezed lemon juice. Slide back into the oven for a further 5 mins, or till the potatoes are golden and crisp.

  • 5.

    While the veg finish roasting, whisk the balsamic vinegar with 1 tbsp olive oil and 1 tbsp freshly squeezed lemon juice. Season with a pinch of salt and pepper.

  • 6.

    Fold the rocket through the roast veg. Drizzle the dressing over the top and serve warm.