Fancy a little something on the side tomorrow night? Give these smashed baby potatoes and this minty fresh quinoa salad a spin!
I need to go to bed so I’m going to make this quick, just like I made these delish side dishes. Ready, set, go!
Boil a bunch of fresh baby potatoes until they are cooked through. Arrange on a baking tray, ‘smash’ with a fork, drizzel with olive oil and season with sea salt and cracked black pepper and place under the griller until they become golden and crispy. Sprinkle with shredded parmesan, freshly chopped parsley and a good squeeze of lemon juice and serve immediately. Done and dusted!
For the quinoa salad, cook 1 1/2 cups of quinoa (red or regular) to packet instructions then set aside to cool. Blanche a good handful each of asparagus and sugar-snap peas until just tender and put into iced water to refresh. Cube some fetta (about a pack of cards size black will do) and get a handful of snowpea tendrils washed and ready to go (or you could use baby rocket or spinach).
Once that’s all prepped whip up this amazing mint vinaigrette adapted from Pamela Salzman
Vinaigrette
½ cup fresh mint leaves
1 clove minced garlic
¼ cup roughly chopped red onion
3 tbsp rice wine vinegar
1 tsp honey
1/2 tsp sea salt
A good pinch of freshly ground black pepper
½ cup good olive oil
Splash of lime (or lemon) juice to taste
To make the dressing put everything except the lime juice and oil in a blender and blend together well, then, with the blender running, add the olive oil in a thin steady stream until it is gone. Taste and add the lime juice to give it that final zing. I like mine tangy but start with a little and see how you like it. The dressing will mellow out in the salad so dont be afraid if it gives you a little kick!
In a bowl combine the cooled quinoa, asparagus, snap peas, tendrils with the dressing and mix well then add the fetta and gently combine.
Lip smacking and best served with BBQ’ed crispy skinned salmon.
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