Recipe by: Lottie Brook
Serves 4 as a side
Ingredients
For the Salsa Verde:
- 1 large tbsp capers, drained
- 1 or 2 tsp Dijon mustard
- Juice of lemon
- Olive oil
- Salt, pepper
- 1 large handful Westlands Mint
- Westlands Watercress
- Grated clove of garlic
- 3-5 anchovies (optional)
Other ingredients:
- Bag of small new potatoes
- Bunch of asparagus
- Spinach leaves
- Westlands Pea Shoots
Method
- Begin by making your salsa verde. Combine all the ingredients for the salsa into a food processor and whizz. Taste and season if needed. You might want to add more lemon, mustard, and anchovies as desired. Leave to one side.
- Halve your new potatoes and roast them for 30 to 40 minutes at 200C. Making sure you season them well.
- Trim off the woody part of the asparagus and bring a pan of water to the boil. Add the asparagus for a few minutes until just tender. Remove straight away and refresh in cold water.
- Onto a platter, toss together the salsa spinach, potatoes, Pea Shoots and extra watercress. Arrange the asparagus on top and add a good glug of olive oil and pepper.
