Preparation time: 5 minutes
Cooking time: 15 minutes
400g small new potatoes, washed 2 bunches asparagus, trimmed
150g green beans, trimmed 2 tbsp olive oil
1 tbsp baby capers, rinsed and chopped 2 garlic cloves, finely chopped
1⁄4 cup lemon juice 2 tbsp finely chopped chives
50 g rocket or baby spinach leaves 2 tbsp slivered almonds (toasted)
1⁄3 cup flat leaf parsley leaves, chopped
1. Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.
2. Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.
3. Heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.
4. Mix 3⁄4 of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.
PER SERVE: 850kJ (205cal); Protein 6g; Total Fat 12g; Saturated Fat 1g; Carbohydrate 15g; Total Sugars 2g; Sodium 35mg; Potassium 845mg; Calcium 70mg; Iron 2.3mg; Fibre 4g.
Recipe sourced from The RECORD