Beat the warmth of a spring evening with this vibrant, satisfying salad. Hearty red-skinned potatoes provide substance, while crisp radishes, briny samphire, and seasonal white asparagus deliver freshness. Topped with our creamy, homemade yogurt-chive dressing, it's a seasonal delight from Flora Plant experts.
Ingredients
- 500 g red-skinned potatoes
- 200 g white asparagus
- 200 g radish
- 100 g samphire
- 50 g Flora Plant unsalted
- 8 tbsp vegetable yogurt
- 2 tbsp extra virgin olive oil
- 5 g chives
- ½ lemon, juice only
- salt and pepper
Read also: 'Recipe:flammkuchen with white asparagus'
Preparation Method
- Thinly slice the radishes and rinse the samphire under cold running water.
- Peel the white asparagus, trim the tough bottoms, halve any thick spears lengthwise, then cut into 3-4 cm pieces. Boil in salted water for 8-10 minutes until tender. Drain and set aside.
- Slice the potatoes into 5 mm thick pieces and boil in the same water for 10 minutes. Drain well.
- Heat a large frying pan, melt the Flora Plant unsalted, add the potatoes, and fry for 10 minutes until golden. Add samphire and stir-fry for 3-4 minutes. Remove from heat and cool.
- Finely chop the chives. Mix with vegetable yogurt, lemon juice, olive oil; season with salt and pepper to taste.
- Combine cooled potatoes, samphire, asparagus, and radish slices in a bowl. Drizzle with yogurt-chive dressing and toss gently.
Recipe and image courtesy of Flora Plant
