This warm salad makes the most of seasonal produce like Jersey royal potatoes, at their best during spring, and baby carrots. Serve it for a chic lunch or easy family meal where everyone can dig in and help themselves.


  • 6 Jersey royal potatoes

  • 8 pieces baby carrot

  • 1/6 butternut squash, peeled and cut into pieces

  • 1 packet pre-cooked vacuum packed beetroot, chopped into small pieces

  • Clove of garlic, crushed

  • 50g walnuts, halved

  • 1 Punnet mustard cress, or any cress

  • Sprig of mint

  • 250ml olive oil

  • 3 tbsp clear honey

  • 3 tbsp red wine vinegar

  • Knob of butter

  • Salt and pepper, to season


Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 963kj
  • Fat Total 71g
  • Saturated Fat 12g
  • Protein 9g
  • Carbohydrate 77g
  • Sugar 18g
  • Sodium 1132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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