Subscribe now

Subscribe today make a saving of over 34% 

Issue-45-cover-print-150dpi-web

Warm Asparagus, Roast New Potato and Pea Salad

  2 servings

Ingredients

  • 800g Organic new potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • Handful Fresh rosemary
  • 450g (3 cups) peas
  • 2 handfuls asparagus
  • 1 tsp olive oil
  • Pinch sea salt

Dressing:

  • 1 tbsp olive oil
  • 2 tbsp organic apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp maple syrup
  • 12 tsp Sea Salt
  • 2 handfuls Rocket

Method

  1. Pre heat your oven to 190°C (Gas mark 5, 375°F).
  2. Add the potatoes to a roasting tray (You can 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.
  3. 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.
  4. Add the frozen peas to a pan of boiling water and cook for a few minutes until warm.

To make the dressing:

  1. Add all the ingredients to a mason jar and shake to combine.

To serve:

  1. Layer the potatoes, peas, asparagus & rocket on a plate. Toss in the dresssing.

Recipe and images courtesy of Rebel Recipes

 

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.