Asparagus, Broad Bean and Potato Salad

Servings: Serves: 6 as a side dish

Nutritional Information:

Per 100g

Calories 87, Fat 4.1g, Saturates 0.6g, Carbohydrates 8.8g, Sugars 1.5g, Protein 2.6g, Salt 0.10g


Ingredients

For the Salad:

For the dressing:

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F). In a clean lidded jar, mix together all the ingredients for the dressing. Replace the lid and shake well until combined and slightly thickened. Set aside until ready to serve.

2

Place both types of potato in a roasting dish with the olive oil and some seasoning. Transfer to the oven and bake for 30-40 minutes, or until tender.

3

Steam the asparagus and broad beans for 2-3 minutes and drain on kitchen paper until ready to serve.

4

Spread out the salad leaves and pea shoots on a serving platter and arrange the asparagus and potatoes on top. Sprinkle over the broad beans and drizzle everything liberally with the dressing. Serve immediately after dressing.

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