This vibrant salad would definitely brighten up a picnic or summer lunch. The purple potato is great; it’s just as versatile as a conventional potato, but gives your dishes something special because of its stunning colour.
Romanesco is another lovely ingredient – it’s a part of the broccoli family but its spiraled buds bring a certain uniqueness to your plate, unlike ordinary broccoli or cauliflower. It’s time to impress your friends with this gorgeously different salad.
- 2 garlic cloves
- 1 medium Romanesco
- 300 grams of purple potatoes
- 1 bag of leaves – rocket or lambs leaf are perfect.
- 1 handful of sunflower seeds
- 1 bunch of asparagus
- 1 shallot, minced
- 3 tablespoons olive oil
- handful of dill, finely chopped
- ½ Tablespoon of apple cider vinegar
- juice of half of a lemon
- 1 tablespoon whole grain mustard
- In a roasting tray cover the Romanesco and garlic clove with oil and roast at 180 for 15 – 20 minutes or until the Romanesco is cooked.
- In the meantime, boil a pan of water in a small saucepan. Chop the potatoes in half and add to water. Boil for about 10 min or until potatoes are tender when poked with fork. Set aside and let cool slightly, then chop into chunks.
- On a hot griddle pan or hot sauce pan fry the asparagus and keep turning until they turn a bright green.
- To make the dressing, dice the shallot, chop the dill finely and combine all ingredients and mix well.
- Once all the ingredients are cooked, gently mix together in a large bowl with the laves and seeds.
- Serve on a white plate or bowl to really make the colour pop.