





Ingredients
- Dressing:
- 60ml cold-pressed rapeseed oil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- I Tbsp. white wine vinegar
- 1/2 Tsp. sugar
- 2 garlic cloves, peeled and crushed
- 2 Tbsp. fresh dill, chopped
- 450g baby new potatoes (I used Jersey Royals)
- To serve:
- Cooked quinoa and lightly steamed purple asparagus, dress with fresh dill
Instructions
- Place all the dressing ingredients into a clean lidded jar and shake well until well mixed and thickened, keep in the fridge
- Boil the potatoes for 10-15 minutes in lightly salted water until tender
- Cook the quinoa according to packet instructions
- Place the asparagus into a metal colander and place above the boiling potatoes for a few minutes until tender.
- Remove asparagus and set aside, drain the potatoes and place back into the pan
- Pour dressing over the potatoes
- Assemble the dish by placing the cooked quinoa on the plate and topping with the potato salad, steamed asparagus and sprinkle over fresh dill to dress





