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. 400g cherry tomatoes, halved
  2. 1 tbsp soft brown sugar
  3. Salt and black pepper
  4. 100g asparagus
  5. 1 lemon very thinly sliced
  6. 15g roughly chopped parsley
  7. 1 crushed garlic clove
  8. 600g Jersey royal potatoes, washed and scraped clean, but skins left on
  9. 60ml olive oil

Heat the oven to 140C. 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 hob 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, the 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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