Jersey Royal new potato spring salad
Servings
4 as a side dish
Ingredients
500 g Jersey Royal potatoes, halved if large
150 g rainbow baby carrots, halved lengthways
200 g asparagus, trimmed
150 g mange tout, sliced
50 g mixed seeds (pumpkin, sunflower, linseed, sesame)
1 tsp sumac (optional)
Sea salt
Handful torn mint leaves
Zested lemon strips to garnish (see tip)
For the dressing;
100 ml plant-based cream
Zest and juice of half a lemon
2 tbsp olive oil
Instructions
1. To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper. Set aside until required.
2. Bring a pan of water to the boil add the potatoes, reduce the heat cover and cook for 8 minutes then add the carrots for 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes. Drain.
3. Whilst the vegetables are cooking, dry fry the seeds for 2-3 minutes until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
4. Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips. Serve warm, or cool and chill.
Tip: Use a zester to cut long thin strips of lemon zest and place in a bowl of cold water for 5 minutes to make them curl.