I came up with this recipe one summer evening when we managed to completely cremate the baked potatoes & corn on the cob we had on the Bar B Q! Literally Just used up everything I had in the fridge & some kind of magic happened.
The dressing is one I come back to time & time again - on basically anything!
Roast new potato salad
serves 4 as a side dish
500 g new potatoes
200 g asparagus
1/2 a cucumber
bunch spring onions
olive oil
HONEY & MUSTARD DRESSING
1/4 cup of plain vegan yogurt (I used cashew yogurt. Soy yogurt works well too).
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh lemon juice
salt & pepper to taste.
1 Take an oven proof dish. Slice the new potatoes in half and arrange in the dish. Drizzle with light olive oil (or rapeseed oil or other cooking oil of your choice) and toss the vegetables in the oil so that they are all well covered. Sprinkle with a little sea salt. Place in the oven for about 50 mins (you can take out and turn them over half way through for an even crisp.)
2 Put the asparagus in an oven proof dish and drizzle lightly with olive oil - turn them over so they are well covered in the oil (as above.) When the potatoes have been in the oven for 30 mins, put the asparagus in the same oven (they will take about 20 mins.)
3 Once cooking time is over, place all the veggies in a serving dish. Add some chopped spring onions (the white parts.) Take the cucumber and using a vegetable peeler, peel length ways so that you get fine ribbons. Arrange these over the vegetables.
4 For the dressing. Whisk all the dressing ingredients together & serve with the potato salad.
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