Salad season hits when the sun shines... so make the most of seasonal veg with this Spring inspired salad. Accidentally vegan other than our cheese ("so what do you eat" brigade, come at us!) but not accidentally delicious. We like to keep a pot of cooked potatoes in the fridge for quick and easy meals like this, speeds up the process for midweek meals!
Get ahead with pickling too, using Jamie Oliver's method here.
10 x new potatoes
Bunch of radishes
Watercress / mixed leaves
2 shallots
8 pieces of asparagus
5 whole pea pots
50g shelled peas
50g broad beans
Squeeze of lemon
4 tbsp olive oil
Sea salt, garlic granules, chilli flakes
Blue
Dressing:
1/2 tsp dijon mustard
3 large tbsp apple cider vinegar
2 crushed cloves of garlic
100g olive oil
1 tsp sesame oil
1/2 tsp sugar
salt and pepper
Start by pickling your radishes & placing in the fridge. Bring a large pan of salted water to a boil. Add the potatoes and par-boil for 6 minutes, or until a knife can go through with ease. Chop them in half and add to a baking tray with 2-3 tbsp oil, and season with sea salt, garlic granules & chilli flakes. Roast at 175c for about 25 minutes, or until brown and crispy (give them a shake half way through cooking).
Meanwhile, make your dressing: Mix 1/2 tsp dijon mustard with 3 large tbsp apple cider vinegar and crushed garlic cloves. Whisk in 100g olive oil & 1 tsp sesame oil very slowly, before adding 1/2 tsp sugar, generous seasoning of salt and pepper.
For the rest of the vegetables, simply add 1 tbsp of olive oil to a large pan and heat. Start with adding the chopped shallots and brown for 5 minutes. Then add the asparagus and shelled peas & broad beans. Fry for about 5 minutes. Season with salt and pepper and a squeeze of lemon.
To serve, simply assemble all your veggies and potatoes on top of the watercress with the dressing, blue cheese and pickled radishes.
