Roasted Potato and Asparagus Salad


1lb of small mixed (yellow, red and purple potatoes)
1 tablespoon of grapeseed oil
1/2 teaspoon of freshly grounded black pepper
Pinch of celtic sea salt

1lb asparagus (ends removed)
1/4 red onion

1 tablespoon mustard
2 tablespoons extra virgin olive oil
handful fresh dill
Handful of coriander 
1 clove garlic
1/2 teaspoon marple syrup
1 tablespoon juice of lemon
1 can of cooked chickpeas
1/4 cup sunflower seeds

Preheat the oven to 400F, In a large bowl mix the uncooked potatoes with the  coriander, black pepper and salt.  Spread the potatoes on a large baking sheet and cook for around 25 minutes. Once cooked let cool for about five minutes then remove and put them into the salad bowl.
Whilst your potatoes are cooking cut the asparagus into two inch slices, steam until tender then place with the potatoes.  In a blender put in the red onion, mustard, olive oil, fresh dill, garlic, maple syrup lemon juice and a quarter cup of water. Blend until smooth. Add salt and pepper to taste.
Add the chickpeas,sunflower seeds and the rest of the dill to teh salad bowl along with the asparagus and pototoes.  Toss with the dressing and serve immediately.

This recipe was created by Will Frolic For Food


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