Directions
- Preheat your oven to 200°C. Place the halved baby potatoes on a baking tray, toss with olive oil and salt and pepper, and spread out evenly on the tray. Roast for 25-30 minutes, turning halfway, until golden brown and tender. Once cooked, set aside to cool.
- Meanwhile, bring a medium pot of water to the boil. Trim the ends from the asparagus and cut into 4-5cm pieces. Blanch in the boiling water for 1-2 minutes until bright green and just tender. Transfer to a bowl of iced water to cool, then drain and set aside.
- For the dressing, add all of the ingredients to a small bowl, season with salt and pepper and mix well to combine.
- To assemble, place the LeaderBrand Wild Rocket on a serving plate or bowl. Top with the cooled roasted potatoes and asparagus. Drizzle over the dressing and sprinkle with fresh herbs and capers. Serve as is or toss to coat with the dressing.
Total time
45 mins
Prep time
15 mins
Cook time
30 mins
Serving
6-8 people
Difficulty
Easy
Print-friendly
Ingredients
- 1 bunch LeaderBrand Asparagus
- 1 bag LeaderBrand Wild Rocket
- 1kg baby potatoes, halved
- 2 tbsp olive oil
- ½ cup packed fresh herbs (parsley, basil and/or dill), roughly chopped, plus more to garnish
- ¼ cup capers, drained
Creamy Dressing
- ⅓ cup natural Greek Yoghurt
- ⅓ cup mayonnaise
- 2 cloves garlic, minced or grated
- 1 tbsp wholegrain mustard
- finely grated zest and juice of 1 lemon
Featured Products
WILD ROCKET
Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Source of Vitamin A
ASPARAGUS
A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.
- Sept – Dec
- Chertsey
- Good source of Folate
- Source of Niacin (Vitamin B3) & Potassium
- Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)
