Posh Potato Salad

Serves 4


250g new potatoes, halved
240g bag radishes, halved
2 tbsp olive oil
2 x 70g bag Unbeleafable Mixed Baby Leaves
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tsp smoked paprika
100g stilton
Small bunch of chives, finely chopped

For the dressing:

3 tbsp olive oil
1 garlic clove, finely grated
1/2 lemon, zest and juice
Freshly ground black pepper


1. Preheat the oven to 200ºC, 180ºC (fan), gas mark 6. Add the new potatoes and radishes to a baking tray and drizzle 1 tbsp of olive oil over the top. Season, toss in the oil, then roast for 25 mins.

2. Meanwhile, add the pumpkin and sunflower seeds, paprika and remaining olive oil to a separate baking tray and toss together. Roast in the oven for the last 15 mins.

3. Once the veg is cooked, leave to one side until completely cool. Meanwhile, make the dressing by adding all the ingredients to a lidded jar and shaking well for 30 seconds.

4. When you’re ready to serve, add the roasted potatoes, radishes and Unbeleafable Mixed Baby Leaves to a large bowl and drizzle in some dressing. Toss the ingredients together then add to a large plate. Crumble the stilton over, followed by the chopped chives, toasted seeds and a little more dressing. Serve immediately.