Dinner

Warm roast asparagus salad

Name: Warm roast asparagus salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Australian
Ingredients: 500g asparagus, woody ends removed; 2 tbsp red wine vinegar; 4 tomatoes, halved widthways; 1 tbsp extra virgin olive oil; 12 streaky bacon, rolled tightly; 1 teaspoon clear honey; 16 Jersey Royal potatoes, boiled until tender and halved; 2 tblsp extra virgin olive oil; 1 teaspoon Dijon mustard; 100g rocket; sea salt, to taste; pepper, to taste

A warm Australian-style salad of roasted asparagus, tomatoes, crisp bacon, tender Jersey Royal potatoes, and rocket with a honey-mustard dressing.

40 min
390 kcal
Australian
Salad

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

Get the shopping list

Ingredients

For 6 servings

Steps

Step 1:
Preheat the oven to 200C/Gas 6/fan 180C.
Step 2:
Snap off and discard the woody ends of the asparagus.
Step 3:
Arrange the asparagus in a single layer in a baking tray with sides.
Step 4:
Cut the tomatoes in half widthways, nestle them among the asparagus, season with sea salt and pepper, and drizzle with 1 tablespoon of olive oil.
Step 5:
Roll each bacon rasher into a tight roll, cutting large rashers in half crosswise first if needed, and arrange them in the tray.
Step 6:
Drizzle the bacon rolls with the honey and bake for 20 minutes, until the tomatoes are soft and the bacon is crisp.
20 min
Step 7:
Meanwhile, boil the potatoes until tender.
Step 8:
Whisk the vinegar, remaining olive oil, mustard, sea salt, and pepper in a large bowl until blended.
Step 9:
Toss the rocket in half of the dressing and arrange it on a large serving platter.
Step 10:
Drain the potatoes and cut them in half.
Step 11:
Gently toss the potatoes in the remaining dressing and arrange them on the platter with the asparagus. Tuck in the tomatoes and bacon.