500g new potatoes, halved
3 tablespoons of olive oil
200g portabello mushrooms ( I used more)
2 tablespoons of chopped thyme
125g cherry tomatoes
6 garlic cloves, unpeeled
50g goats cheese (I used more)
25g toasted pine nuts
Heat the oven to 220ºC. Place the potatoes in a roasting dish and toss with 2 tablespoons of olive oil. Cook for about 20 minutes, turning once. Add the mushrooms, stem side up and the cloves of garlic to the tin. Season with salt and pepper and drizzle over the rest of the olive oil. Add chunks of goats cheese on top of each mushroom.
Put back in the oven and cook for a further 5 minutes.
Add the cherry tomatoes and cook for a further 5 minutes until the potatoes and the mushroom are cooked. Scatter over the pine nuts and serve with the rocket.