Asparagus roast potato and broccoli salad

The best barbecue side dish

Serves

4 - as a side

Prep Time

15 mins

Cook Time

45 mins

When asparagus is in season, this is the best barbecue salad. It's green, hearty and the yoghurt dressing is easily made in advance (it'll keep for a few days in the fridge). We love it with an easy steak dinner or a simple lamb chops from the barbecue and it's even better if you've made extra roast potatoes the night before - a great way to use up leftovers!

This recipe is courtesy of 5+ A Day.

The 5+ A Day Charitable Trust

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Ingredients

For the salad

1 bunch asparagus spears
cut into small pieces
600g Agria potatoes
washed and cut into small cubes
1 head broccoli
cut into smaller florets
2 garlic cloves
spring onion
finely sliced
2 tsp garlic powder
2 Tbsp onion powder
¼ cup fresh parsleyi

For the sauce

juice and grated zest of 1 lemon
2 Tbsp Greek style yoghurt
2 Tbsp Dijon mustard
2 Tbsp maple syrup

Method

Preheat oven to 180°C.

Gently boil potatoes in a pot of water for 8-10 minutes until tender. Remove from the heat and drain the potatoes.

Place potatoes onto an oven tray and sprinkle over 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Drizzle over 1 tablespoon olive oil.

Toss potatoes to coat and roast for 25-30 minutes or until crispy and golden.

On a separate tray add the asparagus, broccoli and garlic cloves. Sprinkle over remaining garlic and onion powder. Drizzle with olive oil and gently toss. Roast for 12 minutes or until slightly golden.

Remove the roasted garlic cloves from the tray and finely slice.

Add to a small bowl, alongside lemon zest, lemon juice, yoghurt, maple syrup and mustard. Mix well and set aside.

Place potatoes on a serving bowl or plate. Add the asparagus, broccoli, green onion, parsley or dill, and top with the dressing. Serve warm.