Grilled asparagus, baby potato and lobster salad with sweet mustard dressing
- 800g baby potatoes
- 300g asparagus
- salt, to taste
- olive oil, to drizzle
- 2 large or 4 small lobster tails
- 2 spring onions, thinly sliced
- 40g watercress
- 20ml (4 tsp) wholegrain mustard
- 15ml (1 tbsp) honey
- 125ml (½ cup) plain yoghurt
- salt and freshly ground black pepper, to taste
For the salad, boil the baby potatoes in salted water until tender, 10 – 12 minutes. Allow to cool and slice them in half.
Heat a griddle pan over high heat. Grill the asparagus on both sides, season with salt and add a drizzle of olive oil. Set aside to cool.
Steam or boil the lobster tails in their shells, 10 – 12 minutes depending on their size. When cooked, remove the shells and veins, and slice into bite-size pieces.
To make the dressing, whisk all of the ingredients together and season.
Combine the cooked potatoes, asparagus and lobster with the spring onions and watercress. Add the dressing and toss to combine.
To bulk up the salad for a more substantial lunch, you can add anything from roasted tomatoes and cucumber ribbons to olives and fresh mozzarella.