Jersey Royal salad

Jersey Royal salad
Serves: 4 as a side or 2 as a main
  • 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
  1. To make the dressing - lightly whip the cream with the rest of the ingredients, and some salt and pepper. Set aside.
  2. 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.
  3. 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.
  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.


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