Jersey Royal season is short so it’s best to make the most of these tasty new potatoes while you can. Known for their nutty flavour and delicate skins, Tesco Finest Jersey Royals are the perfect addition to a spring salad. Here, I’ve roasted them until golden and crisp, and piled them on to a platter with seasonal asparagus, feta and crunchy almonds. It’s all finished off with one of my go-to dressings: Tesco Finest Greek yoghurt whipped up with nutty tahini and lots of green herbs.
Prep 15 min
Cook 45 min
Serves 4
750g Tesco Finest Jersey Royals, halved
3 tbsp Tesco Finest Sicilian extra virgin olive oil, plus extra for drizzling
200g Tesco Finest Jubilee asparagus
100g bulgar wheat
100g Tesco Finest barrel-aged feta
25g toasted flaked almonds
For the dressing
1⁄2 head garlic, roasted with the Jersey Royals
150g Tesco Finest Greek yoghurt
2 tbsp tahini
Handful parsley
Handful mint, plus extra to serve
1⁄2 lemon, juiced
Suggested wine pairing
Tesco Finest Western Australia chardonnay
Heat the oven to 220C (200C fan)/425F/gas 7. Add the potatoes to a saucepan of cold, salted water, bring to the boil and then cook for 12 minutes or until a knife goes in easily. Drain through a colander and leave to steam dry for 10 minutes. Tip on to a lipped baking tray and toss with the olive oil, a good pinch of salt and the half head of garlic for the dressing. Roast for 15 minutes. Add the asparagus and roast for 8-10 minutes more, until it is tender.
Meanwhile, cook the bulgar wheat according to package instructions. Let cool a little.
Squeeze the roasted garlic out of its skin into a blender with the yoghurt, tahini, herbs, lemon juice and 50-70ml of water. Season with salt and blend until smooth.
Add the bulgar wheat and most of the almonds to the tray with the roasted potatoes and asparagus. Then pile everything on to a large sharing plate, finishing with the dressing, remaining almonds and crumbled feta. Drizzle with extra olive oil, sprinkle on mint, and serve.
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