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🥗 Fresh Salad with Potatoes and Asparagus

347 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 500 g green asparagus
• salt
• 2 spring onions
• 150 g cherry tomatoes
• 75 ml vegetable broth
• 1 tsp hot mustard
• 1 tsp honey
• 5 tbsp pumpkin seed oil
• 150 g feta
• chili flakes (for sprinkling)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Peel the cooked potatoes.
4. 4. Let the potatoes cool down to room temperature.
5. 5. Cut the potatoes into small cubes.
6. 6. Peel the lower part of the asparagus.
7. 7. Blanch the asparagus for 5 minutes in salted water (cook briefly in boiling water).
8. 8. Shock the asparagus immediately to cool it down.
9. 9. Cut the asparagus into pieces 3 to 4 centimeters long.
10. 10. Optionally halve the asparagus pieces lengthwise.
11. 11. Wash the spring onions.
12. 12. Remove the tough ends of the spring onions.
13. 13. Slice the spring onions diagonally into thin rings.
14. 14. Wash the tomatoes.
15. 15. Halve the tomatoes.
16. 16. Whisk the broth with mustard, honey, and oil.
17. 17. Season the dressing with salt to taste.
18. 18. Distribute the potatoes, asparagus, spring onions, and tomatoes onto plates.
19. 19. Crumble the feta cheese over the salad.
20. 20. Sprinkle some chili over it.
21. 21. Drizzle the salad with the dressing shortly before serving.
22. 22. Alternatively, serve the dressing separately.

Nutrition per serving

• kcal: 347
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 25 g