Potato, asparagus and almond salad

Preparation Time:15 mins
Cooking Time: 15min
Serves: 4

Ingredients

• 400g small new potatoes (washed)
• 2 bunches asparagus, trimmed
• 150g green beans, trimmed
• 2 tbsp olive oil
• 1 tbsp baby capers, rinsed and chopped
• 2 garlic cloves, finely chopped
• ¼ cup lemon juice
• 1/3 cup flat leaf parsley leaves, chopped
• 2 tbsp finely chopped chives
• 50g Rocket or baby spinach leaves
• 2 tbsp slivered almonds (toasted)

Method

1. Cook potatoes in boiling water for 12 minutes or until tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes. Cook asparagus and beans in frying pan of simmering water for 3 minutes or until tender. Drain and refresh in cold water. Pat vegetables paper towel.
2. Heat oil in frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives. Mix 1/3 of the warm lemon dressing with the hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large plat. Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.