SERVES 6 | EASY | 30 MINUTES:
Things you’ll need:
1 1/2 kg New potatoes, washed
1 Tablespoons salt
2 Tablespoons white wine vinegar
1 Bunch asparagus, ends trimmed
1 Cup fresh shelled peas
200g Sugar snap peas, strings removed and cut in half
30g Fresh mint leaves (chopped), plus sprigs for garnish
30g Fresh basil leaves (chopped), plus sprigs for garnish
150ml Olive oil
2 Tablespoons balsamic vinegar
1 Teaspoon whole grain mustard
1 Lemon, juice and zest
Freshly ground pepper and sea salt
Place the potatoes in the 24cm Lime Green Cast Iron Casserole with enough water to cover. Bring to a boil over high heat, adding 1 tablespoon salt and lowering to a gentle boil. Cook until the potatoes are tender when pierced with a knife, for approximately 15 minutes Drain with a colander and cut the potatoes in half, drizzle with vinegar and set aside.
Fill a large bowl with ice and water. Blanch the asparagus, for approximately 3-5 minutes, drain and cut in three. Blanch the peas, also approximately 3-5 minutes, drain and dry on a clean tea towel. Place all the ingredients for the salad into the 24cm Lime Green Cast Iron Casserole.
To make the dressing, whisk together the olive oil with the balsamic vinegar, lemon juice and zest, the chopped herbs, whole grain mustard and season with salt and pepper to taste.
Toss to combine, garnish with basil and mint leaves and serve.