Indulge yourself at the barbecue without feeling too guilty with this healthier version of potato salad – this recipe swaps fat-clogged mayo for antioxidant-rich minted pesto.
Cooking time: 1 hour 15 minutes
Preparation time: 10 minutes
- 250g cherry tomatoes
- 1 tsp sugar
- 2 cloves garlic, crushed
- 2 tbsp balsamic vinegar
- 2 bundles of asparagus
- 500g new potatoes, halved
- Salt and pepper for seasoning
- Small handful of fresh mint
- 1 handful of rocket leaves
- 30g walnuts
- 1⁄2 clove garlic
- 50ml olive oil, or enough to loosen the pesto
- 30g parmesan, grated
- Lemon juice to taste
1 Halve the cherry tomatoes and place on a baking tray. Add garlic, sugar and balsamic vinegar, and bake at 160C for an hour.
2 Turn the oven up to 200C. Trim the ends off the asparagus and place on a roasting tray. Drizzle with oil, season and roast for six to eight minutes. Meanwhile boil the new potatoes until cooked, drain and set aside.
3 Add the mint to a blender along with the rocket, walnuts and garlic. Drizzle in the oil while blending until you have a loose consistency. Add the parmesan and season with salt, pepper and lemon.
4 Dress the asparagus spears and potatoes with the pesto, toss, and finish by scattering over the roasted cherry tomatoes.
Sat Fat 3.7g
Waxy spuds, like these new potatoes, are lower GI than floury baking potatoes. That means they provide a steadier release of energy, keeping you ready to run all day.
Asparagus is a rich – and rare – source of inulin, a prebiotic that helps nurture beneficial bacteria in your gut so you can absorb nutrients more efficiently.
Digesting heavy-duty steaks requires an enzyme called pepsin: luckily for you, balsamic vinegar boosts its activity so you can process that muscle-strengthening protein fast.
This recipe appeared in the July 2012 edition of the magazine. Thanks to british-asparagus.co.uk for supplying the recipe.