- 500g potatoes
- 200g portobello mushrooms
- A handful of rosemary
- 2 garlic cloves
- 1 lemon
- 1 tsp ground coriander
- 400g tin of cannellini beans
- 2 tbsp balsamic vinegar
- 50g rocket
- 25g chopped hazelnuts
- 3 tbsp olive oil
- Sea salt + black pepper
- 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). Slice the mushrooms to a similar thickness. Pick the rosemary leaves off their sprigs.
- 3.
Add the potatoes, mushrooms and rosemary to the warm roasting tin with 2 tbsp olive oil and a pinch of salt and pepper. Toss to coat in the oil and seasoning. Roast for 15 mins.
- 4.
While the veg roast, peel and thinly slice 2 garlic cloves. Grate the zest off the lemon.
- 5.
When the veg have roasted for 15 mins, add the garlic and lemon zest to the tin with 1 tsp ground coriander. Squeeze over the juice from half the lemon. Roast for another 15 mins till the potatoes are golden and crisp.
- 6.
Meanwhile, drain the cannellini beans and shake them dry. Whisk 2 tbsp balsamic vinegar with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing.
- 7.
When the veg have finished roasting, fold through the cannellini beans, rocket and the chopped hazelnuts. Drizzle over the dressing and toss to mix. Divide between two warm plates and serve.
