|Energy (Kcal) 625||33%|
|Energy (KJ) 2712|
|Saturated Fat 13.5g||67%|
|Total Sugars 14.7g||16%|
Preheat the oven to 220°C/200°C fan Gas mark 7.
Heat a large non-stick roasting tin with 2tbsp oil. Add the potatoes, season and toss gently. Roast for 10 minutes.
Brush the remaining oil over the tomatoes, onion, pepper, courgettes and asparagus and arrange on a separate roasting tray. Roast for 20 minutes.
Toss the potatoes at this stage to make sure they’re golden.
Whisk the dressing ingredients together and season.
Put the pea shoots into a large bowl, arrange the potatoes and roasted vegetables, add the mozzarella.
Drizzle with the dressing, toss and serve immediately.
For a treat, use burrata in this recipe instead. It’s a wonderfully rich-flavoured mozzarella, made with cream.
350g Salad, baby or new potatoes
4 baby plum tomatoes, halved
½ red onion, halved
½red pepper, deseeded and cut into four pieces
4 baby courgettes, halved
6 asparagus tips
125g ball of mozzarella or 125g mozzarella pearls (mini mozzarella balls)
50g watercress or pea shoots
For the dressing:
1tbsp extra virgin olive oil
Juice of ¼ lemon
½tsp Dijon mustard
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
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Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
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This campaign was originally produced in the framework of a programme co-financed by the European Union