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Spring Niçoise SERVES 4 | PREP 20 MINS | COOK 10 MINS
For the dressing • 40g Pickled Gherkins • 150g Plain Soya • ½ tsp Paprika • 1 tsp Dijon Mustard • Juice of ½ Lemon • 6g Flat Leaf Parsley, finely chopped
Ingredients • 200g Asparagus Spears • 200g Tenderstem® Broccoli • 400g Baby New Potatoes • 200g Radish • 80g Black Kalamata Olives • 80g Colossal Pitted Olives • 6g Flat Leaf Parsley, chopped
Method Cook the potatoes in some boiling salted water until tender and drain well. With a peeler, peel a couple of the asparagus spears into strips for garnish. Blanch the rest of the asparagus and the broccoli in some boiling water for a fewminutes, then rinse in some cold water. Wipe the radish, slice and quarter. Roughly chop the olives. Arrange all the above on a serving plate and sprinkle with the parsley. To make a creamy dressing, finely chop the gherkins, then combine with the rest of the ingredients together in a bowl. Serve alongside the salad.
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Ve
Tomato & Lentil Salad
Three Root Roast
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17
Photography shows serving suggestion.
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