Warm Potato Salad with Chargrilled Asparagus and Lemon

Becky Spink

Asparagus and potato salad

As a main or as a side, this salad’s sensational.

  1. 2 1/2 cup cherry tomatoes, halved
  2. 1 tbsp soft brown sugar
  3. Salt and black pepper
  4. 3 1/2 oz asparagus
  5. 1 lemon very thinly sliced
  6. 4 tbsp roughly chopped parsley
  7. 1 crushed garlic clove
  8. 1 1/4 lb Jersey royal potatoes, washed and scraped clean, but skins left on
  9. 1/4 cup olive oil

Heat the oven to 275F. Place the tomatoes cut side up on a baking tray lined with greaseproof paper, sprinkle with the sugar and a little salt, and bake for 90 minutes, until semi-dry. Remove from the oven and set aside to cool down.

Place the asparagus in a bowl and coat with a little olive oil, salt, and pepper. Heat the griddle pan on the stove and once very hot add the asparagus. Cook for 2 minutes on each side until chargrilled. Place the asparagus in a large mixing bowl, along with the now cool dried tomatoes, lemon, parsley, and garlic.

Place the potatoes in a large saucepan, cover with plenty of cold water, add a good dose of salt and boil for 20-25 minutes, until just cooked. Drain, leave to cool a little, then cut into quarters or halves.

Wipe clean the potato pan, pour in the olive oil, and heat up. Return the potatoes to the pot and fry for about 10 minutes, stirring occasionally, until golden brown on all sides. Add the warm potatoes to the salad, toss gently, taste and season. Add a little more olive oil if necessary.

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