INGREDIENTS:
500g jersey royal potatoes, halved
250g asparagus, trimmed & halved
handful of radishes, sliced
2 spring onions, thinly sliced
40g bag of watercress
sea salt & black pepper
DRESSING:
15g fresh parsley
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
METHOD:
✅ Bring a large pan of salted water to the boil and add the Jersey royal new potatoes.
✅ Cook for 10 minutes, then add the asparagus to cook for a further 3-5 minutes, or until both just cooked through. Drain and set aside.
✅ Meanwhile, you can make the dressing. Chop the parsley leaves as finely as you can. Save the stalks and roughly chop those for later.
✅ Add the chopped parsley leaves into a bowl and add the apple cider vinegar, extra virgin olive oil and wholegrain mustard. Season well, then stir to combine.
✅ Combine the still warm cooked potatoes, asparagus and dressing in a large bowl. Add the radish, spring onion, watercress, parsley stalks, a little salt and lots of pepper.
✅ Give everything a mix, then serve in bowls or as a side dish.
