Alex Mackay's Spring Vegetables with Roast King Edwards, Basil, Mozzarella & Sunblush Tomatoes

Alex Mackay's spring vegetables with roast King Edwards, basil, mozzarella & sunblush tomatoes recipe
Per Serving %RI
Energy (Kcal) 478 24%
Fat 20.5g 29%
Saturated Fat 5.9g 30%
Total Sugars 20.2g
Salt 0.7g 12%

Method

Preheat your oven to 200c/Gas Mark 6. Position top shelf. Boil your kettle.

Get an oven tray with low sides. Spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer, turn them in the oil to make sure they are fully coated. Roast for 15 minutes. Turn the King Edwards and baste them with a heat proof brush. Roast for 20 minutes more basting them twice during this time.

While the potatoes roast, prepare your vegetables.

Fill a large pot (24cm) with boiling water to 2/3 full. Bring the water to the boil. Add the basil leaves to the boiling water. Boil for 30 seconds. Scoop the leaves out and put into a bowl of cold water; keep the boiling water for the vegetables. As soon as the basil leaves are cold, drain them and squeeze out any excess water. Put the basil into a small blender. Add the extra virgin olive oil and 3 tbsp water. Blend to a smooth puree, season with salt, set aside.

Add the carrots to the water and boil for 7 minutes. Add the asparagus bottoms and the radishes to the water and boil for 3 minutes. Add the asparagus tips, sugar snap peas and peas, boil for 2 minutes or until just tender. Drain the vegetables in a colander. Return them to the pan. Saute over a medium heat for 15 seconds to evaporate the water. Toss in the sunblush tomatoes. Turn off the heat.

By this stage the King Edwards should be ready. Toss them with 3 tbsp of the basil puree. Put them onto your plates. Scatter the mozzarella balls over. Add the remaining puree to the vegetables. Season to taste with salt and pepper. Spoon the vegetables and remaining puree over the top of the King Edwards and serve.

Ingredients

700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks

2 tbsp vegetable oil

The leaves and smaller stalks from 1 bunch of basil

3 tbsp extra virgin olive oil

3 tbsp water

200g small Chantenay carrots, washed

1 bunch asparagus 8-12 spears, woody bottoms trimmed, cut in half widthways

12 radishes, halved

150g peas

100g sugar snap peas (or one small packet, sizes vary)

16 sunblush tomatoes

125g tub mozzarella balls, drained

Salt and freshly ground black pepper

700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks 2 tbsp vegetable oil The leaves and smaller stalks from 1 bunch of basil 3 tbsp extra virgin olive oil 3 tbsp water 200g small Chantenay carrots, washed 1 bunch asparagus 8-12 spears, woody bottoms trimmed, cut in half widthways 12 radishes, halved 150g peas 100g sugar snap peas (or one small packet, sizes vary) 16 sunblush tomatoes 125g tub mozzarella balls, drained Salt and freshly ground black pepper

You may also like

Bubble and squeak with asparagus & hollandaise recipe

Bubble & Squeak with Asparagus & Hollandaise Recipe

An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?

  • Prep in: 10 mins
  • Cook in: 10 mins
Tabbouleh recipe

Potato-style Tabbouleh

For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.

  • Prep in: 10 mins
  • Cook in: 10 mins
Lamb, Potato and Orange Stew Recipe

Lamb, Potato and Orange Stew Recipe

Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!

  • Prep in: 15 mins
  • Cook in: 25 mins
Jerk potato and black bean curry recipe

High fibre

Low sat fat

Jerk Potato and Black Bean Curry

A warming one-pan dish, our jerk potato and black bean curry is quick and simple but brimming with vibrant  Caribbean flavours - get cooking our recipe now!

  • Prep in: 20 mins
  • Cook in: 30 mins