





Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing
Ingredients
- Baby Charlotte potatoes, scrubbed and cut into halves or quarters if large
- 50g whole hazelnuts
- 50g baby broad beans (frozen)
- 1 Tbsp. avocado oil
- 2 courgettes, topped, tailed and cut into ribbons with a potato peeler
- 1 bunch of asparagus spears, trimmed
- For the Dressing:
- Juice of a pink (ruby) grapefruit
- 1 Tbsp. white wine vinegar
- 1 Tbsp. avocado oil
- Seasoning to taste
Instructions
- Preheat oven to 200oC/180oC fan/Gas 4
- Place the broad beans in a small pan with boiling water and simmer for a few minutes, rinse in cold water and set aside to cool
- Put the potatoes in a pan with cold, lightly salted water, bring to the boil and cook for 12-15 minutes or until tender
- Place hazelnuts on a baking tray and bake for 10 minutes until browning and skins (if they have any) are splitting
- Make the dressing by combining all the ingredients together well and checking for seasoning
- Shuck the broad beans out of their skins once cooled and place in a large serving bowl
- Rub the cooked hazelnuts in a clean tea towel to remove any skins, add to the serving bowl
- Heat a large frying pan or griddle pan until fairly hot
- Add 1 Tbsp of oil and fry the courgette ribbons in batches until browning, add browned courgettes to the serving bowl
- Once potatoes are tender, drain and add to the serving bowl, pour over the dressing to allow it to soak into the potatoes
- Griddle or fry the asparagus in the large frying pan (doesn't require any additional oil)
- Toss the salad well in the serving bowl
- Assemble the salad on the plate and top with the whole asparagus spears
- Drizzle over any remaining dressing in the salad bowl
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http://www.thisisnotadiet.uk/2018/04/30/recipe-warm-vegan-potato-salad-with-griddled-asparagus-and-grapefruit-dressing/





