Asparagus, Rocket and New Potato Salad

31/05/2020

Bring much needed variety and freshness to your dinner with this nutritious salad. Both asparagus and new potatoes come into season together and are perfect plate fellows, the delicate spears are balanced by the earthy, buttery spuds and a spicy zesty vinaigrette. Delightful!

Serves: 2

Prepare: 10 minutes

Cooking: 25 minutes

Ingredients:

  • 200g new potatoes, scrubbed
  • 1 bundle asparagus spears, ends removed
  • 2 mackerel fillets, skinless and boneless
  • 2 tbsp extra virgin olive oil
  • fresh ginger, small knob, peeled and grated
  • ½ red chilli, deseeded and finely chopped
  • 1 tsp honey
  • 1 lemon, juice
  • 100g rocket leaves
  • 1 tbsp sunflower seeds

1. Bring a large pan of water to the boil and add the new potatoes. Return to the boil, reduce the heat and simmer for 15 minutes, or until just cooked through. After 10 minutes, add the asparagus spears and allow them to simmer for the remaining 5 minnutes. Drain and set aside.

2. Make a dressing by whisking together the oil, ginger, chilli, honey and lemon juice.

3. Place the rocket leaves in a large salad bowl, break-up the mackerel fillets into bite-sized chunks, add to the leaves and then toss in the potatoes and asparagus. Scatter over the seeds and spoon over the dressing.

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