Oven Potatoes with Broccoli

Ingredients

• 500 g small spring potatoes
• 3 sprigs rosemary
• 4 tbsp olive oil
• Salt
• Pepper
• 1 packet garden cress
• 1 tsp lemon juice
• 100 g cashew butter
• nutmeg
• 600 g broccoli (1 head)
• 50 g cashews
• 0.5 bunch radishes
• 1 bunch spring onions

Instructions

1. 1.

   Scrub potatoes thoroughly, wash and halve them. Wash rosemary, shake dry and pluck needles. Mix everything with 2 tbsp olive oil, salt and pepper. Place potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (fan: 180°C; Gas: Mark 3) for about 30 minutes.

2. 2.

   Meanwhile, cut cress from the bed and puree with lemon juice and cashew butter using an immersion blender; gradually add water until the sauce has a creamy consistency. Season with salt, pepper and freshly grated nutmeg.

3. 3.

   Clean broccoli, wash, cut into bite-sized florets and mix with the remaining olive oil, salt and pepper. Add broccoli florets to the potatoes and bake for another 15 minutes.

4. 4.

   While baking, toast cashews in a pan for 3 minutes over medium heat until lightly browned. Remove and set aside. Clean radishes, wash and cut into thin sticks. Clean spring onions, wash and slice into rings.

5. 5.

   Remove potatoes and broccoli from the oven and arrange on plates. Spread cashew sauce on top and garnish with cashews, radishes and spring onions.