Three-Veg Salad

Three-Veg Salad

Serves: 4
Calories per serving: 300
Fat per serving: 19g
Saturated fat per serving: 3,5g
Suitable for freezing: NO

–          500g new potatoes

–          150-200g green beans

–          100g asparagus tips

–          4 medium eggs, hard boiled

–          Handful of rocket leaves

For the dressing:

–          4tbsp virgin olive oil

–          2tbsp lemon juice

–          1tbsp wholegrain mustard

–          1 tbsp caster sugar

–          1 tbsp freshly chopped parsley

–          salt and pepper, to season

1.     Pleace the potatoes in a pan of water and bring to the boil. Simmer for 12 mins. Add the beans to the pan and cook for a further 3 mins, then add the asparagus and cook for another 1-2 mins or until all the vegetables are just tender. Drain and then rinse them under cold water to cool them. When the potatoes are cool enough to handle, scrape off the skins and cut the potatoes in half.

2.     Arrange the potatoes, beans and asparagus on plates, and top with a quartered egg and a few rocket leaves.

3.     Meanwhile, mix together the olive oil, lemon juice, mustard, sugar, parsley and seasoning to make a dressing. Drizzle over the salad and serve.