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easter seasonal salad v3

Jersey Royal new potato spring salad

A spring salad with lemony tang and spicy sumac which can be served warm or chilled, and is delicious either as a standalone dish or as a side.

Celebrate seasonal produce this fresh, vibrant dish that will enhance any springtime feast. Jersey Royal new potatoes are the star of the show in this delicious vegan dish. Thanks to their distinctive creamy texture and nutty flavour, these versatile potatoes are a foodie favourite sure to delight friends and family.

Jersey Royals will be arriving in shops over the next few weeks, so keep an eye out for them..

Photo credit: www.jerseyroyals.co.uk

easter seasonal salad v3

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.

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