Oven-roasted potatoes and pickled vegetables

A 100% vegetarian recipe for your summer lunches. Colourful pickled vegetables to tantalise your taste buds, and oven-roasted potatoes covered in a garlic and herb sauce to make your mouth water.

What you need for 4 people:

> 1kg of potatoes

> 1 cucumber

> 6 carrots

> 1 red onion

> 1 bunch of radishes

> 2 lemons

> red wine vinegar

> Mint

> chives

> chervil

> thyme

> a little maple syrup

> 4 cloves of garlic

> 50g butter

The essentials of this recipe:

You can choose to present this recipe in a Large Serving Dish, or in a Large Round Serving Dish. 

Let's cooking! 

Potatoes: Cook the potatoes in a large volume of boiling water and preheat your oven to 230°.

Pickle vegetables: peel the carrots and cut them into thin slices using a mandolin. Do the same with the radishes: peel them and cut them into thin slices with a mandolin. Peel the cucumber and do the same, followed by the red onion. Chop the herbs. Pour everything into a salad bowl and add the juice of two lemons, an espresso cup of red wine vinegar, another of olive oil, and a tablespoon of maple syrup. Mix and chill.

The rest of the potatoes: Drain the potatoes and place them on a baking tray lined with baking paper. Mash them with a fork, then sprinkle generously with olive oil. Season with salt and bake for 15 minutes.

In a pan, generously add olive oil and butter (yes, yes). Crush the garlic cloves and add them to the pan, followed by the thyme. Leave to cook over a medium heat until the potatoes are cooked.

Presentation: once cooked, remove the potatoes from the oven. Pour the sauce over the potatoes. Then place them in a Large Serving Dish, or a Large Round Serving Dish. Mix the vegetables one last time and place them on the potatoes.

It's ready!