Summer is almost here and that means salad season for me. When the weather is warmer, I naturally feel like eating meals that are lighter, fresh and healthy (and still yummy).
After purchasing 'At My Table' by Chelsea Winter, I am so excited to say that I have a new favourite salad. Fresh, healthy and delicious, this salad is perfect for those warm evenings sitting outside on the deck enjoying a meal with your friends and family. This salad will also be featuring in my Christmas lunch menu (November is well and truly here so you know what that means... more festive Christmasy planning and posts).
But first, the salad. When asparagus isn't in season, you can use green beans instead.
Dressing -
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp sugar
- 1 tsp wholegrain mustard
- salt and freshly cracked black pepper
Salad -
- 1kg kumara, peeled and cut into 6cm pieces
- olive oil for cooking
- salt and freshly cracked black pepper
- 1-2 bunches fresh asparagus, hard ends snapped off
- 3/4 cup walnut pieces
- 1/2 red onion, thinly sliced
- 1 spring onion. chopped
- 1 tbsp finely chopped parsley leaves
- 1 tbsp finely chopped fresh basil leaves
- 1 cup croutons
- Preheat the oven to 180 degrees Celsius
- Whisk all dressing ingredients in a small bowl until combined
- Place the kumara in a roasting tray, coat in a little olive oil and season with salt and pepper. Bake in the oven for 20 minutes or until golden brown and cooked through. Leave aside to cool
- Blanch, or lightly fry the asparagus until tender but still al dente. Set aside to cool
- Put the kumara, asparagus, walnuts, red onion, spring onion, parsley and basil in a large bowl. Add the dressing and mix gently to coat. Taste and season with salt and pepper
- Serve and sprinkle with croutons.
Enjoy!
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