Asparagus, Pea & Courgette with Potatoes & Balsamic Vinaigrette
Ingredients
- 12 small potatoes washed, halved
- 2 handfuls rocket leaves
- 6 asparagus spears washed, sliced vertically
- 1 cup frozen peas
- 1 large courgette
- 1 small red onion
- 1 small handful pumpkin seeds
- 1 small handful sunflower seeds
- 1 small handful alfalfa sprouts
- ground black pepper
dressing
- 1/4 lime - juice only
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
Instructions
- Half fill 2 medium sized pans with water and bring to the boil.
- Place the halved potatoes into one pan and simmer for about 10-12 mins until cooked through.
- In the other pan, blanch the asparagus for 1-2 mins, then remove with a slotted spoon, drain and place on a plate. The add the peas to the pan and simmer for 2 mins, remove with a slotted spoon, drain and place on the plate with the asparagus.
- Prepare the remaining ingredients by julienne peeling the courgette and slice the onions.
- Prepare the dressing by mixing the lime juice, balsamic vinegar and olive oil together in a small bowl.
- Once the potatoes are cooked, drain in a sieve then run under cold water for a few minutes to take off the heat and cool down. Drain well then add to a large serving bowl with the rocket, asparagus, peas, courgette, red onion and seeds. Pour over the dressing and ground black pepper before serving.
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