This delicious salad will become a favorite.
1 lb. new potatoes
1 lb. asparagus
1 tbs. olive oil
1 1/3 cups quartered radishes, stalks and tails removed
2 green onions, sliced
1/4 red chili, deseeded and finely chopped
2 cups pea shoots, watercress or mixed greens, to serve
For the dressing:
1/2 cup plain Greek yogurt
2 tsp. dijon mustard
1 tbs. lemon juice
1/2 tsp. dried tarragon
1/4 tsp. dried mint
2 tbs. chopped fresh chives
Steam the potatoes until tender and set aside. Heat the oven to 400°F. Cut the asparagus into 1 1/2″ pieces and discard the woody ends. Toss in a small roasting tin with the olive oil and season. Roast for 15 minutes, or until tender.
Combine the dressing ingredients with salt and pepper in a large bowl. Tip in the warm asparagus, warm potatoes (halve or quarter if large), radishes, green onions and red chili and toss gently.
Arrange the greens on a platter and spoon the salad over the top.
Serves 6
Cooking with Nigella 