Roasted New Potato and Spring Veg Salad

Roasted New Potato and Spring Veg Salad

Roasted New Potato and Spring Veg Salad

Prep Time
10 Minutes
Cook Time
35 Minutes
Ingredients
13
Servings
4

Mix up your usual potato salad with this delicious recipe with roasted new potatoes and Spring veg.

Ingredients
  • 500 grams (1lb 2 ounces) new potatoes, halved

  • 2 tablespoons olive oil

  • 1 tablespoon Mixed Herbs

  • ½ tablespoon Garlic Granules

  • ½ teaspoon Sea Salt Adjustable Grinder Mill

  • 100 grams (3.5 ounces) seasonal salad leaves

  • 6 radishes

  • 50 grams (1.75 ounces) green beans

  • 50 grams (1.75 ounces) asparagus

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon Dijon mustard

  • ½ tablespoon Mixed Herbs

  • Juice and finely grated zest of 1 lemon

Key Products
Mixed Herbs

Product Information

£ 1.70/unit,9g
Garlic Granules

Product Information

£ 1.90/unit,47g
Sea Salt Adjustable Grinder Mill

Product Information

£ 3.00/unit,60g
Mixed Herbs

Product Information

£ 1.70/unit,9g

Instructions

  • 1 Preheat your oven to 200°C/180°C fan/gas 6. Put the new potatoes into a roasting tin with the oil, Schwartz Mixed Herbs, Schwartz Garlic Granules and salt. Mix everything together with your hands so the potatoes are well coated. Transfer to the oven and bake for 25-30 minutes.
  • 2 Steam the beans and asparagus for 5 minutes, then set aside.
  • 3 Make the dressing by combining all the ingredients and mixing well.
  • 4 To assemble the salad, mix together the salad leaves, radishes, green beans, asparagus and roasted new potatoes. Drizzle with the dressing to serve.

Nutritional Information

Typical Values Amount
Energy 223 kcal / 932 kJ
TotalFat 13.6g 19%
SaturatedFat 1.9g 10%
Salt 0.8g 13%
Carbohydrates 25.0g
Fiber 5.1g
Protein 3.2g
Sugar 2.7g 3%