Niki Webster
Serves: 2
Prep time: 10 mins
Cook time: 40 mins
Ingredients:
800g new potatoes
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
Handful fresh rosemary
3 cups peas
2 handfuls asparagus
1 tsp olive oil
Pinch sea salt
Dressing:
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp wholegrain mustard
1 tsp maple syrup
1/2 tsp Sea Salt
2 handfuls Rocket
Veg Portions / Serving: 2
Move over plain, mayonnaise-covered bland potato salad, this springtime twist on it is roasted to perfection and even squeezes in some vegetables!
Method:
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.
To serve:
Layer the potatoes, peas, asparagus & rocket on a plate. Toss in the dressing.
Help little ones to lay out the potatoes on a tray and toss them in olive oil. Have them snap the woody ends off the asparagus (kids love this one!), and help them to make the dressing in a jar by adding the ingredients, sealing the top on and shake-shake-shaking!
Niki Webster
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