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.
Prep15 minCook45 minServes4
750g Tesco Finest Jersey Royals,halved3 tbsp Tesco Finest Sicilian extra virgin olive oil,plus extra for drizzling200g Tesco Finest Jubileeasparagus100g bulgar wheat100g Tesco Finest barrel-aged feta25g toasted flaked almonds
For the dressing1⁄2head garlic,roasted with the Jersey Royals150g Tesco Finest Greek yoghurt2 tbsp tahiniHandful parsleyHandful mint,plus extra to serve1⁄2lemon,juiced
Suggested wine pairingTesco 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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