Asparagus, Broad Bean and Potato Summer Salad
- 500g Jersey Royal potatoes
- 150g frozen broad beans
- 150g frozen garden peas
- 250g asparagus
- For the wild garlic pesto:
- 75g wild garlic leaves
- A small handful basil leaves
- 150ml olive oil
- 20g pine nuts
- 1 tsp capers
- 10g pecorino, finely grated
- Handful of pea shoots
- Cracked black pepper
- Pinch of Maldon Salt
Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves. Set aside.
Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for one minutes until just tender. Remove the pan from the heat and drain.
Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in two-thirds of the wild garlic pesto.
On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas. Drizzle with the remaining pesto, some cracked black pepper and some Maldon salt. Garnish with the fresh pea shoots and serve.
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