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Packed with tender asparagus & baby peas as well as new potatoes & pea shoots, this Spring potato salad is the perfect dish to spring into the new season!


Total time

40 minutes


Ingredients

  • 500 g baby new potatoes
  • 200 g asparagus
  • 100 g snow peas and/or garden peas
  • 200 g pea shoot salad
  • olive oil ((divided))
  • ½ zest and juice of lemon
  • 1 tsp Dijon mustard
  • sea salt flakes
  • cracked black pepper


Method

  1. Heat the oven to 200°C (gas mark 7).
  2. Wash and dry the potatoes, then cut them in half lengthwise. Place in an oven-proof dish, season with 1/2 tsp sea salt flakes, a little sprinkle of black pepper and a good drizzle (about 2 tbsp) of olive oil. Mix well.
  3. Bake for 35-40 min or until well roasted, stirring every 15-20 minutes to ensure the potatoes roast evenly on all sides.
  4. Trim the ends of the asparagus and the snow peas, then use a small knife to cut them into bite-sized pieces.
  5. Blanch the asparagus and snow/garden peas for about 30 sec in a pot of boiling water, then remove from the heat and place the vegetables into a bath of really cold water. Drain well.
  6. In a small jar, combine the Dijon mustard, lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt flakes and black pepper. Close the jar, then shake until well combined.
  7. In a big salad bowl, layer the pea shoots, asparagus and peas. Dress with the lemon zest and lemony dressing. Mix well, then top with the potatoes and serve immediately.

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