A new twist on new potatoes.
1 pound new potatoes
2 tbsp. olive oil
1 tbsp. parsley – finely chopped
Salt and freshly ground black pepper
Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.
Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.
This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato. If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.
1 large, ripe beefsteak tomato
4 oz. frozen peas
4 oz. edamame beans
4 oz. asparagus (take the tips and an equal amount of the asparagus stem)
1 cooked chicken breast
Cut the tomato into 4 slices and place on a serving dish.
Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.
Cut cooked chicken breast into small pieces.
Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.
Place a good serving of veg/chicken mixture on each slice of tomato
Apple Cider Vinaigrette
1 tsp. Dijon mustard
1 tbsp apple cider vinegar
3 tbsp. olive oil
Whisk mustard and apple cider vinegar together until smooth.
Whisk in the olive oil until mixture is emulsified