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Chikizo, Asparagus & Potato Salad

Updated: Aug 28, 2021

Summer is here! So is the craving for something light and cold but also colourful, with a kick of spice and a play of textures with that crunchy, nutty finish. Long story short, this recipe is an easy way to put together a nice and filling meal after which you won't end up filling like this is the last day of your life. Enjoy during a warm day but also, why not put it together as a side dish or bring it along to your next pot luck?

Makes 4 medium sized portions


  • 0.6kg new potatoes, quartered

  • 1 bunch of asparagus, sliced into 4-5 pieces (tough end trimmed and discarded)

  • Dressing:

    • 2 tbsp balsamic vinegar

    • 2 tbsp sherry (substitute with sherry vinegar)

    • 1 tbsp dijon mustard

    • 4 tbsp olive oil

  • 2 tomatoes, deseeded and chopped finely

  • 1 can of bean salad mix

  • 2 tbsp capers

  • 1 pack of Chikizo bites

  • Salad leaves (optional)

  • Sunflower or/and pumpkin seeds, toasted for an extra flavour

  • Zest of half a lemon, cut the rest into slices for garnish

  • 100g Violife Greek White or other Feta cheese alternative

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