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Summer Asparagus & Crab Salad

Ingredients

  • 250g small Jersey Royal potatoes
  • 3 sprigs fresh mint
  • 500g local asparagus
  • 1 small red onion – about 100 gram
  • 2 cloves fresh garlic
  • 50 ml olive oil
  • Juice from 1 lemon
  • 200g small Nutbourne plum tomatoes
  • 1 bag rocket
  • 200g white crab meat

 Variation: Crab can be substituted with tuna and served with a soft boiled/poached egg on top.

TOP TIP. Place the asparagus head down in a jug of cold water for a couple of hours. This will get rid of any dirt trapped in the spears.

SERVES 2 – 4   PREP TIME 20 MINS  COOK TIME 10 MINS

Clean the potatoes and boil in lightly salted water with the mint. Drain once cook and allow to cool.

Finely diced the onion. Crush and chop the garlic.

Heat the oil in a small pan, add the onion and saute over low heat for 5 minutes. Add the crushed and chopped garlic and cook for another 2 minutes. Let it cool slightly and add the lemon juice.

Peel the bottom third of the asparagus to get rid of the stringy bit and cut the very bottom of. Save the peels and bottom bit to make soup from!

Heat a griddle pan, toss the asparagus with a little oil and grill till “al dente”. About two minutes on each side.

Cut the cooked potatoes in chunks and place in a large bowl. Pour of the onion/lemon mix a stir. Let the marinade for a little while (the longer the better – even overnight)

Cut the grilled asparagus in to 4’s and add to the potatoes and stir all gently.

Cut the tomatoes in quarters and roughly chop the washed rocket and add to the potatoes. Stir in gently. Season to taste

Add in the crabmeat and serve (sprinkle with light toasted pine nuts)

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