I’ve been seeing tropical fruits like avocados and mangoes, as well as an array of exotic vegetables all over the blog world recently. But, instead of bemoaning their non-existence over here I shall celebrate the beautiful local produce we do have in this part of the world! New potatoes, fresh peas, asparagus and herbs all do particularly well in the UK.
Potato salad is of course a classic summer dish but typically relegated to a side. As this meal was all about showcasing our lovely vegetables I opted to turn it into a main. Along with the vegetables, chickpeas add some protein power and a zippy lemon basil vinaigrette brings it all together.
I love it with roasted radishes too!
New potatoes ready to roast- Steamed new potatoes are also delicious and would be a nice alternative to roasted, especially if you’re serving this as a cold salad.
- 650g New potatoes, halved
- 1-2 Tbsp Olive oil
- Coarse Sea salt (I like Maldon) + Pepper
- 1-1/2 C Cooked chickpeas/ 1 Can, drained + rinsed
- 1 Bundle (approx 350g/1lb) asparagus, tough ends snapped off
- 2 Tbsp Water
- 1 C Green peas (frozen are fine)
- 2 Shallots, chopped finely
- 1 tsp Dijon mustard
- 2 Tbsp Lemon juice
- 2 Tbsp Extra-virgin olive oil
- 1/4 C Fresh Basil, chopped coarsely or chiffonaded
- salt + pepper to taste
- Preheat oven to 180C/350F
- On a large baking tray toss new potatoes with olive oil, and a good sprinkle of coarse sea salt and pepper. Roast for 25-30 mins, stirring occasionally to prevent sticking. Edges should be crispy and golden (Alternatively steam new potatoes approx 15mins).
- Meanwhile, prepare dressing. Whisk together mustard and lemon juice and then slowly trickle in olive oil and keep whisking until emulsified. Stir through the basil and refrigerate until ready to use.
- Warm a large pan over medium heat with another drizzle of oil. Toss in asparagus along with 2T water, cover and cook for 4 minutes until bright green. Add peas, cover pan again and cook a further couple of minutes. If your peas are fresh add another couple of tablespoons of water to steam.
- When cooked, stir in chickpeas to warm through along with the minced shallots, just to take the sharp edge off them (you can also leave them raw if you like a bit of bite).
- Spread roasted new potatoes into a large serving dish in a layer then pour over the asparagus, chickpea & pea sauté. Finish with black pepper and extra basil leaves.
- Either toss salad with dressing or serve on side for individuals to dress their own plates.
I’m submitting this recipe to the weekly blog-hop Healthy Vegan Fridays
What are your favourite local fruits and vegetables at this time of year?
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