Warm New Potato and Asparagus Salad
By The Vegetarian Society
Published on 27 April 2022
A lovely salad from the Vegetarian Society's seasonal range, for the start of summer.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 2 tsp of wholegrain mustard
- 25 g of walnuts, roughly chopped
- 20 asparagus spears
- 80 g of young spinach leaves
- 700 g of baby new potatoes, (cut in half if larger than 4 cm)
- 50 ml of olive oil
- 2 tsp of runny honey
- 2 tbsp of lemon juice
- 100 g of soft goats cheese log, thinly sliced
- 6 large radishes, sliced
Method
Step 1
Pre-heat oven to Gas 6/200F/400F. Parboil the potatoes for 15 minutes until slightly tender. Drain and cool for 5 minutes before placing in a roasting pan.Step 2
Mix the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well. Roast for approx 25 minutes until soft on the inside and crisp on the outside. Sprinkle the walnuts on a separate baking tray and dry roast for 3 - 4 minutes to intensify their flavour. Do not let them burn!Step 3
Trim the woody ends off the asparagus spears and discard. Steam the asparagus for 5 to 7 minutes (depending on size) until tender. Place in a dish and pour over the remaining dressing.Step 4
To assemble the salad: cover the base of a large, wide salad bowl with spinach leaves; place the potatoes on top followed by the sliced goat’s cheese (which will melt slightly), and then by the asparagus. Finally sprinkle with the roasted walnuts and garnish with the radish slices.