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5+ A Day

Potato Salad with Chargrilled Peppers, Asparagus and Avocado

Potato Salad with Chargrilled Peppers, Asparagus and Avocado
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Potato Salad with Chargrilled Peppers, Asparagus and Avocado

Serves: a crowd

Preparation: 20 minutes

Cooking: 20 to 30 minutes

 

Ingredients

20 Perla or new potatoes, washed not peeled
2 handfuls of fresh asparagus, ends snapped off
2 chargrilled red peppers, sliced
2 avocados, sliced
2 shallots, finely diced
1 garlic clove, finely chopped
2 lemons, juice (zest of 1 lemon only)
Splash of extra virgin olive oil
1 cup natural yoghurt

 

Method

Halve potatoes and boil with a pinch of salt for 20 to 30 minutes or until tender, drain and set aside to cool

Mix shallots, garlic, juice of one lemon, zest of one lemon, oil and yoghurt then pour over cooled potatoes mix with your hands gently to coat and refrigerate

Blanch asparagus for one minute in boiling water, drain, pour over ice-cold water to bring the colour up, drain and chop

Slice the avocados and squeeze remaining lemon juice on the slices to prevent browning

Pour potatoes onto a white platter then place avocado on top, followed by red peppers and finally chopped asparagus (you can also add roasted nuts for a real treat)