Asparagus, new potato and pea salad
Potatoes, asparagus and peas dressed warm with mustard, lemon and capers, with mint and toasted almonds. A spring salad that works as a main with some bread.
Made without gluten ingredients.
Method
- Halve any large potatoes so the pieces are about 3 cm. Put them in a pan of cold salted water, bring to the boil and cook for 12 to 15 minutes, until tender.
- Snap the woody ends off the asparagus and cut the spears in half. Add the asparagus and peas to the potatoes for the last 3 minutes. Drain and leave to steam dry for 2 minutes.
- Roughly chop the almonds and toast them in a dry pan for 2 minutes. Slice the spring onion, pick the mint leaves and chop the capers.
- In a large bowl, whisk the olive oil, Dijon mustard, the zest and juice of the lemon and a pinch of salt.
- Add the warm potatoes, asparagus and peas with the spring onion, capers and mint, and toss gently, so the potatoes soak up the dressing.
- Season with black pepper and serve with the almonds scattered over.
Tip Dress the potatoes while still warm so they take in the lemon and mustard. Thin asparagus can go in a minute later than the peas.
Per portion
| Energy | 453 kcal |
| Protein | 14 g |
| Carbohydrate | 43 g |
| of which sugars | 7 g |
| Fat | 24 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 0.7 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- asparagus200 g
- frozen peas100 g
- spring onion1
- mint½ bunch
- lemon1
- olive oil2 tbsp
- dijon mustard1 tbsp
- almonds30 g
- capers1 tbsp
