- 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
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 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.
