This recipe is as local as they come. In fact, everything has been sourced within a 15-mile radius. Featuring fresh, seasonal vegetables grown by The Community Farm, delicious micro-greens by Grow Bristol and Yeo Valley’s soured cream. A celebration of Spring produce, this recipe makes a beautiful light lunch.

Roast Baby Potato, Spring Onion and Microgreen Salad

Serves: 4        Time: 1 hr        Level: Easy

Ingredients

• 500g baby potatoes
• 3 cloves of garlic, crushed
• 1 tbsp butter
• Seasoning
• 75ml soured cream
• 5 spring onions, chopped finely
• A handful of fresh parsley, chopped finely
• 200g fresh rocket

To garnish

• Punnet of Grow Bristol microgreens

Method

1. Chop your baby potatoes in half and add to a large saucepan. Cover with boiling water and turn the hob to a high heat. Boil for 15-20 minutes, or until the potatoes begin to soften and can be easily pierced with a knife.

2. Turn your oven onto gas mark 5/190°C/170°C Fan. Drain the potatoes drain the potatoes, and the butter, garlic and seasoning to the pan, and shake the potatoes gently with the lid on until the butter coats the potatoes.

3. Add the ingredients into a baking tray and pop it into the oven for around 20 minutes, or until the baby potato skins begin to crisp. Once crisp, remove the tray from the oven and set to one side to cool.

4. Once the potatoes have cooled, take a large bowl and pour in the soured cream. Season, and follow this with the chopped spring onions and parsley. Give everything a thorough mix with a large spoon, adding the potatoes during the process.

5. Add 50g of fresh rocket to each plate and serve the potato salad up with a garnish of microgreens.

Cook’s tip – This dish makes a beautiful light lunch on its own, but also compliments fish or grilled vegetable skewers.