Baby red potato salad with asparagus
Serves: 6 Preparation time: 10 minutes Cooking time: 40 minutes 12 baby red potatoes 2 tablespoons olive oil 5 cloves peeled garlic 12-18 asparagus spears (or green beans if preferred), ends trimmed
12 small red tomatoes, thickly sliced or halved 5 cups wild rocket
small red onion, finely sliced Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon cider or white balsamic vinegar 1 teaspoon caster sugar 1 teaspoon Dijon mustard Sea salt and freshly ground black pepper
For the dressing whisk all of the ingredients together, season to taste with sea salt and black pepper and store in a sealed container until ready to use. Preheat the oven to 180C. Halve the bigger potatoes and leave the tiny ones whole. Put them in a roasting dish and drizzle with olive oil, and season well with sea salt and freshly ground black pepper.
Lightly squash the garlic cloves with the heel of your palm and tuck around the potatoes. Cook for 25 minutes then increase the temperature to 200C and cook a further five minutes.
Add the asparagus to the potatoes and swirl around a bit with some tongs so that the asparagus becomes coated lightly with oil, then roast together for a further five minutes.
Layer the rocket on to a serving plate with the potatoes, asparagus, garlic and tomatoes.
Drizzle with dressing and top with a little finely sliced red onion to serve. Recipes, food styling and photography by Sarah Tuck.