This summer harvest recipe takes a little more work, but it’s well worth it – make sure you have baby potatoes (halved), sliced red onions, fresh parsley, Dijon mustard, lemon juice, minced garlic, olive oil, and salt and pepper for this.
Preheat your oven to 200°C, and while that’s heating up, add your potatoes and onion to a baking sheet, season with salt and pepper and drizzle the olive oil on top. Roast in the oven for around 20-25 minutes until the potatoes are nice and crispy!
In a separate bowl, whisk together the mustard, lemon juice, garlic, some more olive oil and salt and pepper. Once the potatoes and onions are done, transfer to a bowl and cover with your lovely, tangy dressing.