Warm Jersey Royals, Spinach and Asparagus Salad
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyQuick Make
Ingredients:
500g Jersey Royal Potatoes, gently rubbed to remove flaky skins125g asparagus
225g baby spinach
[hd]For the dressing[/hd]
2 tbsp honey
1 tbsp wholegrain mustard
1 tbsp lemon juice
2 tbsp reduced fat crème fraîche
method:
- Bring a large pan of water to the boil. Add the potatoes and cook for 10 minutes. Throw in the asparagus and cook for 3-5 minutes or until the potatoes are tender and the asparagus firm to the bite. Drain the veg and place in a large salad bowl. Add the spinach to wilt and set aside.
- To make the lemon and mustard dressing, whisk together the honey, mustard, lemon juice and crème fraîche. Or, add all the ingredients to a clean jam jar and shake to combine. Season to taste.
- Pour the dressing over the potato salad and toss gently to coat. Serve while still warm for the perfect light lunch.
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