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Lightly toast 2 tsp each of pumpkin seeds, black sesame and sunflower seeds in a dry frying pan for 2 mins until they release their aroma. Sprinkle across the salad to serve.
Roasted New Potato and Spring Veg Salad
Accompaniment
Food
Main Courses
Quick Meals
A versatile recipe to suit your customers and your budget. Adapt this delicious dish with our clever tweaks to match your menu.
8 Servings
Ingredients
500g new potatoes, halved
2 tbsp olive oil
1⁄2 tbsp Schwartz Garlic Granules
1⁄2 tsp Schwartz Sea Salt
50g green beans, trimmed
50g asparagus, trimmed
1 tbsp Schwartz Mixed Herbs
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1⁄2 tbsp Schwartz Mixed Herbs
Juice and finely grated zest of 1 lemon
100g seasonal salad leaves
6 radishes, thinly sliced
Method
- Preheat the oven to 200C. Put the new potatoes into a roasting tin with the oil, Schwartz Mixed Herbs, Garlic Granules and Sea Salt. Mix everything together so the potatoes are well coated. Transfer to the oven and bake for 25-30 mins until golden.
- Steam the beans and asparagus for 5 mins, then set aside.
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Make the dressing by combining all the ingredients and mix well.
- To assemble the salad, arrange the leaves, radishes, green beans, asparagus and roasted new potatoes on individual plates. Drizzle with the dressing to serve.
