• STEP 1

    Wash the watercress and leave to soak in a large bowl of cold water.

  • STEP 2

    Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.

  • STEP 4

    Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.

  • STEP 5

    Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.

Recipe from Good Food magazine, May 2020

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