Minted Pesto British Asparagus and Potato Salad
Serves: 4
Ready in: 60 mins +
Ingredients:
250g cherry tomatoes, halved1 tsp sugar
2 garlic cloves, crushed
2 tbsp balsamic vinegar
2 bundles British asparagus
500g new potatoes, halved
salt and pepper for seasoning
[hd]For the pesto[/hd]
small handful fresh mint leaves
handful rocket leaves
30g walnuts
1/2 garlic clove
50ml olive oil, or enough to loosen the pesto
30g vegetarian Parmesan-style cheese
lemon juice, to taste
method:
- Preheat the oven to 190C/375F/Gas 5. Place the cherry tomatoes on a baking tray. Add the garlic, sugar and balsamic vinegar and cook for one hour. Remove from the oven. If you're pushed for time, use ready-to-eat sundried tomatoes instead of roasting your own.
- Turn the oven up to 200C/400F/Gas 6. Trim the ends of the asparagus and place on a roasting tray. Drizzle with oil, season and roast in the oven for 6-8 minutes. Meanwhile, boil the halved new potatoes until cooked through, drain and set aside.
- Add the mint to a blender along with the rocket, walnuts and garlic. Drizzle in the oil while blending until you have reached a loose consistency. Add the cheese plus the lemon juice and season to taste with salt and pepper.
- Dress the asparagus spears and potatoes with the pesto and scatter over some of the roasted cherry tomatoes.
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