Serves: 4
Jersey Royals With Avocado Dip
Ingredients:
- 500g Jersey royal potatoes, scrubbed and halved
- 150g spring or Chantenay carrots, trimmed and halved
- 8 asparagus spears, trimmed and halved
- 150g sprouting broccoli, trimmed and halved
- 4 spring onions, trimmed and halved
- 2 tsp extra virgin rapeseed oil
- 1 tbsp freshly chopped chives
- Sea salt and freshly ground black pepper
For the dip:
- 1 tbsp toasted pumpkin seeds
- ¼-1/2 green chilli, halved and deseeded
- 1 tbsp extra virgin rapeseed oil
- 1 avocado
- Juice of ½ lemon
- 1 tbsp cold water
Method:
- Bring a large pan, half-filled with water up to the boil. Add the Jersey royals to the pan and cook for 10 minutes.
- Add the carrots to the pan and cook for 4-5 minutes until tender. Then add the rest of the vegetables: the asparagus, broccoli and spring onions and cook for 1-2 more minutes until tender, too.
- While the Jersey royals and other veg are cooking, make the dip. Put the pumpkin seeds, chilli, rapeseed oil, avocado, lemon juice and cold water into a mini food blender and whiz until smooth, making sure that all the nuts are broken down, too. Season to taste.
- Drain the Jersey royals and vegetables and return to the pan. Add the oil, chives and season well, then toss everything together. Serve with the dip.
Cooks tip: add crumbled feta, chicken or tofu if you'd like!
Recipe courtesy of Asda.
Tagged in Recipes