SERVES 2-3
PREPARATION 5 MINS
COOKING 15 MINS
350g (11 oz) Jersey Royal or other small salad potatoes
1 bunch steamed or boiled asparagus
For the salsa:
1 small diced cucumber
½ finely diced red onion
½ teacup chopped fresh mint leaves
3tbsp extra virgin olive oil
1tbsp balsamic vinegar
Salt and pepper to taste
1. Scrub and boil the potatoes.
2. While they are cooking, make a salsa by combining the diced cucumber, onion, mint leaves, olive oil and vinegar. Season to taste.
3. When the potatoes are tender, halve them and combine with a bunch of steamed or boiled asparagus.
4. Serve dressed with the salsa.