Daniel Fast Recipes | Warm New Asparagus And Potato Salad

"Warm New Asparagus And Potato Salad"


  • 700g baby new potatoes (cut in half if more than 4cm long)
  • 25g walnuts, roughly chopped
  • 16-24 asparagus spears (4-6 spears per person)
  • 80g young spinach leaves
  • 6 large radishes, sliced
  • Pepper and salt to taste


  • 50ml olive oil
  • 2 tablespoon lemon spoon


    1. Pre-heat oven to 200C / 400F / Gas 6. Parboil the potatoes for 1 minute until slightly tender. Drain and cool for minutes before placing in a roasting pan.

    2. Mix the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well. Roast for approx 2 minutes until soft on the inside and crisp on the outside. Sprinkle the walnuts on a separate baking tray and dry roast for 3 - 4 minutes to intensify their flavor. Do not let them burn!

    3. Trim the woody ends off the asparagus spears and discard. Steam the asparagus for to minutes (depending on size) until tender. Place in a dish and pour over the remaining dressing.

    4. To assemble the salad: cover the base of a large, wide salad bowl with spinach leaves; place the potatoes on top by the asparagus. Finally sprinkle with the roasted walnuts and garnish with the radish slices.

    Serves: 4

    Hope you enjoy this!

    With Love,

    Lim Tianyi