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
Ingredients:
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