Move over plain, mayonnaise-covered bland potato salad, this springtime twist on it is roasted to perfection and even squeezes in some vegetables!
Preheat your oven to gas mark 5 (190c).
Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for approx 40 minutes until crispy on the outside.
Wash & trim the asparagus then add to a griddle or frying pan with the oil. Cook for 4-5 minutes on a medium heat, turning frequently to ensure they don’t burn. Add a pinch of sea salt and black pepper. Remove from the heat.
Add the frozen peas to a pan of boiling water and cook for a few minutes until warm.
To make the dressing:
Add all the ingredients to a mason jar and shake to combine.
Layer the potatoes, peas, asparagus & rocket on a plate. Toss in the dressing.
About the chef
Niki is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer and qualified Holistic Health Coach.
Niki shares her easy and accessible plant based recipes packed with fresh seasonal organic veg on her award-winning food blog Rebel Recipes.