Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 1 hour and 15 minutes
Ingredients
700g baby new potatoes (cut in half if more than 4 cms)
Dressing
50ml
olive oil
2 tbsp lemon juice
2 good tsp runny honey* (or 2 scant tsp apple concentrate)
2 tsp wholegrain mustard
25g walnuts, roughly chopped
16-24 asparagus spears (at least 6 spears per person if thin or 4 spears
if asparagus is thicker)
80g young spinach leaves
100g soft vegetarian goat’s cheese log, thinly sliced* (or 75g
vegan soft cheese)
6 large radishes, sliced
Season to taste
Method
1. Pre-heat oven to Gas 6/200F/400F. Parboil the potatoes for 15 minutes
until slightly tender. Drain and cool for 5 minutes before placing in
a roasting pan.
2. Mix the dressing ingredients, seasoning with salt and pepper if desired,
and pour half over the potatoes, mixing well. Roast for approx 25 minutes
until soft on the inside and crisp on the outside. Sprinkle the walnuts
on a separate baking tray and dry roast for 3 - 4 minutes to intensify
their flavour. Do not let them burn!
3. Trim the woody ends off the asparagus spears and discard. Steam the
asparagus for 5 to 7 minutes (depending on size) until tender. Place
in a dish and pour over the remaining dressing.
4. To assemble the salad: cover the base of a large, wide salad bowl
with spinach leaves; place the potatoes on top followed by the sliced
goat’s cheese (which will melt slightly), and then by the asparagus.
Finally sprinkle with the roasted walnuts and garnish with the radish
slices.
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