Baby Potato, Asparagus and Almond Salad
- 400 g small new potatoes (chats), washed
- 2 bunches asparagus, trimmed
- 150 g green beans, trimmed
- 2 tbsp olive oil
- 1 tbsp baby capers, rinsed and chopped
- 2 garlic cloves, finely chopped
- ¼ cup lemon juice
- ⅓ cup flat leaf parsley leaves, chopped
- 2 tbsp finely chopped chives
- 50 g rocket or baby spinach leaves
- 2 tbsp slivered almonds (toasted)
- Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.
- Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.
- Heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.
- Mix ¾ of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.
Serves 4 (6 as side dish)
Preparation time: 15 minutes
Cooking time: 15 minutes