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Potatoes, peas, feta, radish and asparagus with lettuce in a bowl
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Potato, Feta and Asparagus Salad with Balsamic Vinaigrette

Sweet and nutty chargrilled asparagus with new season baby potatoes and sugarsnap peas served with a balsamic vinaigrette.
Course Lunch
Cuisine Salads
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 421kcal
Author Michelle Alston

Ingredients

  • 500 g (1.1 lbs) new season baby potatoes cut in half lengthways
  • 300 g (one bunch) asparagus
  • 1½ heads of little gem lettuce
  • 70 g (½ a cup) sugar snap peas
  • 30 g (¼ of a cup) feta cheese cut into cubes
  • 50 g (⅓ of a cup) edamame beans cooked
  • 2 medium radishes sliced thinly
  • 5 medium spring onions sliced
  • ½ tablespoon pumpkin seeds
  • ½ tablespoon sunflower seeds
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • a small bunch of parsley

FOR THE VINAIGRETTE

  • 100 ml extra virgin olive oil
  • 25 ml balsamic vinegar
  • 1 teaspoon runny honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dijon mustard

Instructions

  • Boil the potatoes, when they are cooked drain them and leave them to cool.
    Potatoes boiling in pot
  • Trim the woody ends off the asparagus and shave off any knobbly bits then brush with the olive oil.
    Heat a griddle pan on high, place the asparagus on the griddle and cook each side for about 5 minutes, this will depend on the thickness of the asparagus spears, the thicker they are the longer they will need to cook.
    Asparagus in griddle pan
  • To make the vinaigrette, whisk the vinegar into the extra virgin olive oil then whisk in the honey, mustard and seasoning. Set aside until you are ready to serve.
    Salad dressing in bowl
  • To serve : pour two tablespoons of the dressing into a large serving bowl. Add baby gem leaves and toss well.
    Next add all the remaining ingredients except the asparagus and toss well. Add the chargrilled asparagus and serve immediately.
    Lettuce being added to dressing

Notes

  • Edamame Beans - You can use frozen edamame bean if you prefer. Just add them to the potatoes towards the end of cooking.
  • Cheese - Fresh ricotta also works very well with this recipe if you're not a fan of feta.
  • Asparagus - should be fresh and firm, try and get asparagus that is all the same size if you can this will ensure similar cooking times.

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 33g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 7mg | Sodium: 393mg | Potassium: 886mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1895IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 4mg