Pembrokeshire Earlies with Asparagus, Peas & Courgettes

Introduction:

A wonderfully light and refreshing salad using our award-winning Pembrokeshire Earlies, perfect for the transition through from Spring to Summer. Creamy potatoes, sweet peas, peppery rocket and slightly salty asparagus make this a well-balanced salad, perfect for sharing with the whole family.

Ingredients:

• 500 g Pembrokeshire Earlies
• 2 cups Rocket leaves
• 6 Asparagus Spears, washed & sliced vertically
• 1 cup Frozen Peas
• 1 Courgette, large
• 1 Red Onion, small
• 1 Handful Pumpkin Seeds
• 1 Handful Sunflower Seeds
• 1 Handful Alfalfa Sprouts
• Ground Black Pepper
• 0.25 Lime, juice only
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar

Method

1. Half fill 2 medium sized pans with water and bring to the boil.2. Place the halved potatoes into one pan and simmer for about 10-12 mins until cooked through.3. In the other pan, blanch the asparagus for 1-2 mins, then remove with a slotted spoon, drain and place on a plate. The add the peas to the pan and simmer for 2 mins, remove with a slotted spoon, drain and place on the plate with the asparagus.4. Prepare the remaining ingredients by julienne peeling the courgette and slice the onions.5. Prepare the dressing by mixing the lime juice, balsamic vinegar and olive oil together in a small bowl.6. Once the potatoes are cooked, drain in a sieve then run under cold water for a few minutes to take off the heat and cool down. Drain well then add to a large serving bowl with the rocket, asparagus, peas, courgette, red onion and seeds. Pour over the dressing and ground black pepper before serving.

Top Tip

To finish the dish, why not add a sprinkling of pumpkin and sunflower seeds, ground black pepper and some micro greens such as alfalfa sprouts (optional).

Our Pembrokeshire Earlies with Asparagus, Peas & Courgette has been created exclusively for us by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her Instagram and popping onto her website!