LEMONY POTATO, ASPARAGUS & COURGETTE

Name: LEMONY POTATO, ASPARAGUS & COURGETTE
Cuisine: European, British
Ingredients: 500g new potatoes, quartered; 3 zucchini; 1 large fennel bulb; 200g asparagus; 100g flaked almonds, toasted; 1 tablespoon wholegrain mustard; grated zest and juice of 1 lemon; 1 tablespoon apple cider vinegar; 3 tablespoons capers, drained and rinsed; 4 tablespoons olive oil; Salt; Pepper

5 steps

Updated at: Thu, 17 Aug 2023 03:53:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories435.9 kcal (22%)

Total Fat28.5 g (41%)

Carbs38 g (15%)

Sugars7.9 g (9%)

Protein12.2 g (24%)

Sodium474.8 mg (24%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gasparagus

100gflaked almonds toasted

FOR THE DRESSING

1 tablespoonwholegrain mustard

1lemon

grated zest and juice of

1 tablespoonapple cider vinegar

3 tablespoonscapers

drained and rinsed

4 tablespoonsolive oil

salt

pepper

Instructions

Step 1

Preheat the oven to 180°C fan.

Step 2

Place the potatoes in a saucepan, cover with cold water and a pinch of salt and bring to the boil, then turn the heat down and boil for 15 minutes. Once cooked, drain, rinse with cold water and place to one side.

Step 3

While the potatoes cook, thinly slice the courgettes and fennel and chop the asparagus in half.

Step 4

Place the courgettes, fennel and asparagus in a baking tray and drizzle with olive oil and salt. Cook for 10 minutes, until soft and slightly charred. In a small bowl, mix the dressing ingredients, with plenty of salt and pepper. 20-30 Minutes

Step 5

Place the potatoes and roasted veggies in a large serving bowl, toss with the dressing and sprinkle the almonds over the top.