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Member recipe

New potato & asparagus salad

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Serves 2

Melting cheese and warm potatoes mixed with chorizo and walnuts make this spring dish a delight

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  • 700g new potatoes, cut in half
  • 25g walnuts, roughly chopped
  • 16-24 asparagus
  • 150g young spinach
  • 1/2 chorizo log, sliced
  • 100g soft goats cheese
  • 1 red onion, finely chopped
  • For the dressing
  • 50 ml olive oil
  • 2 tbsp lemon juice
  • 2 tsp runny honey
  • 2 tsp wholegrain mustard


    1. Pre-heat oven to 200C/Gas 6
    2. Parboil the potatoes for 15 minutes. Drain and cool for 5 minutes before putting in roasting pan.
    3. The dressing: mix together all the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well.
    4. Roast for about 20 minutes, until soft on the inside and crisp on the outside. Sprinkle the walnuts on and bake for a further 5 minutes.
    5. boil the asparagus for 5 to 7 minutes until tender.
    6. place spinach leaves on bottom of salad bowl. place potatoes and onion and chorizo next. then cheese. then asparagus and walnuts. pour over remaining dressing. serve with fresh bread or a baguette.

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