Asparagus, New Potato & Avocado Salad

Asparagus is back in season in England, which is the best news as I love asparagus. It’s one of my all time favourite vegetables. It just has such an incredible flavour that needs very little done to it as it’s so naturally awesome. As a result I think it tastes best in very simple meals, like this delicious salad. The aim of this salad is to let every delicious ingredient speak for itself, no one flavour dominates but instead each mouthful is about subtlety! The new potatoes are cooked so that they are so wonderfully soft and just melt-in-your-mouth, absorbing the beautiful essences of the olive oil, apple cider vinegar and lime juice. The avocado then adds the perfect creamy touch, bringing everything together, while the tomatoes add an awesomely sweet, juicy element and the pumpkin seeds add the all-important crunch! They all taste perfect tossed together with wild rocket leaves and served with a side of my favourite Borough Market hummus. I’ve been eating this a lot over the past few weeks – it’s just so easy and everyone seems to love it.

Serves 2

– about 12-15 stalks of asparagus

– 8 large new potatoes

– 3 large handfuls of rocket/arugula

– a dozen cherry tomatoes

– 2 ripe avocados

– a handful of pumpkin seeds

– 1 tablespoon of extra virgin olive oil

– 1 tablespoon of apple cider vinegar

– 1 squeezed lime

– salt

Optional: one pot of hummus

Start by boiling the potatoes for 15-20 minutes until they’re perfectly soft but not disintegrating. While these cook steam the asparagus for 5-10 minutes, until they’re perfectly cooked but also not too soft.

Then slice your cherry tomatoes into quarters and your avocados into bite sized squares, placing them when ready into a big salad bowl with the rocket and pumpkin seeds. Once the asparagus is cooked, leave it to cool for a few minutes before adding it to the bowl.

When the potatoes are cooked, drain them and allow them to cool before slicing them in half length-ways and then half moons. Then add them to the bowl.

Drizzle the olive oil, apple cider and lime across the salad with a sprinkling of salt. Stir well then serve and enjoy!