A crisp and fresh but filling salad. The perfect transitional dish from winter comfort to sunny Spring.
Ingredients:
A bunch of asparagus
500g New potatoes
2 tbsp Olive Oil
50g Peas
100g feta
200g Cherry tomatoes
A handful of radishes
1 shallot
For the dressing:
1 tsp wholegrain mustard
1 tsp mustard
100ml olive oil
50ml balsamic vinegar
1 garlic clove, diced
Pinch of salt
Method:
1. Boil the potatoes for 10 minutes or until they slip off a knife, then place on a baking tray, softly smash with the bottom of a glass or back of a spoon and drizzle with oil, sprinkle salt and pepper. Grill for 10-15 minutes until they are golden and crispy.
2. Boil the asparagus and peas for 5 minutes. Add the asparagus to the potato tray for the remaining time.
3. Combine your dressing ingredients and whisk/shake in a jar until emulsified. Chop the rest of your salad ingredients and toss in half the dressing.
4. Plate up with your peas, asparagus and potatoes. Crumble over the feta and drizzle the rest of the dressing.
& Enjoy!
