Takes: 25 minutes
Serves: 2
No nutritional information available.
Ingredients
- 500g Jersey Royal potatoes, halved if large
- 150g rainbow baby carrots, halved lengthways (or use regular)
- 200g asparagus, trimmed
- 150g mange tout, sliced
- 50g mixed seeds (pumpkin, sunflower, linseed, sesame)
- 1 tsp sumac (optional)
- Sea salt
- Handful fresh torn mint leaves
- Finely zested lemon strips, to garnish
For the dressing:
- 100ml plant-based cream (or use regular double cream)
- Zest and juice of half a lemon
- 2 tbsp olive oil
Method
1. For the dressing, lightly whip the cream with the remaining ingredients. Season with salt and pepper and set aside.
2. Cook the potatoes in a saucepan of salted boiling water for 8 minutes, adding the carrots for the last 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for a further 3 minutes until tender (or cook in a separate pan of simmering water).
3. Meanwhile, heat a dry frying pan over medium heat, and fry the mixed seeds for 2 - 3 minutes, stirring, until beginning to brown and pop. Remove from the heat and stir in the sumac, if using, and a pinch of sea salt.
4. Arrange the vegetables on a large platter, scatter with mint and the toasted seeds. Drizzle with the dressing and scatter over the zested lemon strips. Serve warm or cold.


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