Jersey Royal salad
Author: jerseyroyals.co.uk
Serves: 4 as a side or 2 as a main
Ingredients
- 500g Jersey Royal potatoes, halved if large
- 150g rainbow baby carrots, halved lengthways
- 200g asparagus, trimmed
- 150g mange tout, sliced
- 50g mixed seeds (pumpkin, sunflower, linseed, sesame)
- 1 tsp sumac
- sea salt
- handful torn mint leaves
- zested lemon strips, to garnish
- For the dressing:
- 100ml plant-based cream
- zest and juice half a lemon
- 2 tbsp olive oil
Method
- To make the dressing - lightly whip the cream with the rest of the ingredients, and some salt and pepper. Set aside.
- Bring a pan of water to the boil, add the potatoes, reduce the heat, cover and cook for 8 mins. Add the carrots and cook for 2 mins. Place the asparagus and mange tout in a steamer above the potatoes and carrots, and cook everything for another 3 mins.
- While the vegetables are cooking, dry fry the seeds for 2-3 mins until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
- 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.
