- 2 large 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
- 50g rocket
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin in the oven to warm up.
- 2.
Scrub the potatoes and cut them into 1cm-thick slices (no need to peel them). Cut the mushrooms to a similar thickness. Pick the rosemary leaves. Toss the potatoes, mushrooms and rosemary into the warm roasting tin with 1 tbsp olive oil and a good pinch of salt and pepper. Slide the veg into the oven to 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 to the tin with 1 tsp fennel seeds and a pinch of dried chilli flakes (they're very spicy, so use as much or as little as you prefer). Squeeze over 1 lemon half and slide back into the oven for 5 mins, till the potatoes are golden and crisp.
- 5.
While the veg finish roasting, whisk 1 tbsp aged balsamic vinegar with 1 tbsp olive oil and the juice from the remaining lemon half. Season with a pinch of salt and pepper and whisk together with a fork to make a dressing.
- 6.
When the veg have finished roasting, fold through the rocket. Divide between a couple of warm plates and serve straight away, with the balsamic dressing drizzled over the top.
