Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs
Item 1 of 1
- Side
- 4
- 50 minutes
Shaun Rankin's beautifully simple salads can be thrown together at the last minute when everything else is prepared. This potato recipe, using Jersey Royals, uses an interesting combination of goat's cheese and figs that works surprisingly well with roast chicken or even grilled fish. The figs used in this vegetarian recipe add a lovely layer of sweetness.
First published in 2015
Ingredients
Metric
Imperial
- 900g of Jersey Royal potatoes
- 40g of clarified butter
- 8 garlic cloves, skin on
- 2 sprigs of fresh thyme
- 50g of pine nuts
- 150g of goat's cheese
- 4 figs
- salt
- black pepper
SAVE RECIPE
Method
1
Preheat the oven to 200˚C/gas mark 6
2
Place the potatoes in a big saucepan and pour cold salted water over the potatoes. Bring to the boil, simmer and cook until they can be pierced easily and are tender and just cooked
- 900g of Jersey Royal potatoes
- salt
3
Drain and allow to steam for 5 minutes before tossing in the clarified butter. Add the garlic cloves and thyme and season with salt and pepper and place in the oven to roast for 20 minutes, until golden.
- 40g of clarified butter
- 8 garlic cloves, skin on
- 2 sprigs of fresh thyme
- black pepper
- salt
4
Remove from the oven, add the pine nuts and return for an additional 5 minutes
- 50g of pine nuts
5
Whilst the potatoes are cooking, crumble the goats cheese into bite-sized portions and slice the figs into four. Place both ingredients in the fridge until required
- 150g of goat's cheese
- 4 figs
6
When your potatoes are ready, remove from the oven and place in a serving dish. Lightly crumble the goats cheese over the warm potatoes, add the figs, and serve warm
First published in 2015
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