Calories 87, Fat 4.1g, Saturates 0.6g, Carbohydrates 8.8g, Sugars 1.5g, Protein 2.6g, Salt 0.10g
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.
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.
Steam the asparagus and broad beans for 2-3 minutes and drain on kitchen paper until ready to serve.
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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