Ingredients
Potato salad
1 kg small baby potatoes
4 eggs, boiled
1 bunch of asparagus, quartered
1 bunch broccolini, trimmed
½ cup frozen peas
Basil and dill to serve
1 spring onion (green part), slice diagonally, to serve
Avocado dressing
1 avocado
½ cup basil leaves
⅓ cup dill
¼ cup baby spinach
1 garlic clove
1 anchovy
1 spring onion (white part), finely sliced
½ cup whole egg mayonnaise
Juice of 1 lemon
Pinch of salt and pepper
Method
1
For the dressing, place all the ingredients into a food processor and blend until smooth and creamy. Season to taste with salt and pepper.
2
For the potato salad, place potatoes in a large pot and boil over medium-high heat for 15 minutes. Add peas in the last minute of cooking. Drain and cool.
3
Place eggs in a small pot and boil to desired consistency. Peel and cut in half.
4
Add the rest of the greens to the frypan with butter and cook over medium heat until they’re softened. Place on a paper towel and set aside.
5
To serve, swipe the dressing across the side of a bowl and build the potatoes, eggs and greens on top. Garnish with fresh herbs.
Ingredients
Potato salad
1 kg small baby potatoes
4 eggs, boiled
1 bunch of asparagus, quartered
1 bunch broccolini, trimmed
½ cup frozen peas
Basil and dill to serve
1 spring onion (green part), slice diagonally, to serve
Avocado dressing
1 avocado
½ cup basil leaves
⅓ cup dill
¼ cup baby spinach
1 garlic clove
1 anchovy
1 spring onion (white part), finely sliced
½ cup whole egg mayonnaise
Juice of 1 lemon
Pinch of salt and pepper