Serves: 4
Jersey Royal Potatoes With Kale Dressing
Ingredients:
- 500g Jersey royal potatoes, scrubbed and halved
- 150g spring or Chantenay carrots, trimmed and halved
- 8 asparagus spears, trimmed and halved
- 150g sprouting broccoli, trimmed and halved
- 4 spring onions, trimmed and halved
- ½ avocado, chopped
- Sea salt and freshly ground black pepper
For the dressing
- 30g kale
- 1 tbsp toasted pumpkin seeds
- ¼ green chilli, deseeded and chopped
- 2 tbsp extra virgin rapeseed oil
- Juice of ½ lemon, plus a little extra to squeeze over the avocado
- 2 tbsp cold water
Method:
- Bring a large pan, half-filled with water up to the boil. Add the Jersey royals to the pan and cook for 10 minutes.
- Add the carrots to the pan and cook for 4-5 minutes until tender. Then add the rest of the vegetables: the asparagus, broccoli and spring onions and cook for 1-2 more minutes until tender, too.
- While the Jersey royals and other veg are cooking, make the dressing. Roughly chop the kale and put in a mini food blender with the remaining ingredients. Whiz until you make a dressing. Season to taste.
- Drain the Jersey royals and vegetables and return to the pan. Add the avocado, a squeeze of lemon to stop the avocado from discolouring and season well. Spoon over the dressing and toss everything together.
Cook's tip: If you're serving this recipe for a number of lunches, leave out the chopped avocado and add it day by day, so that it still keeps its fresh green colour.
Cooks tip: add crumbled feta, chicken or tofu if you'd like!
Recipe courtesy of Asda.
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