• Grilled asparagus, baby potato and lobster salad with sweet mustard dressing

    Serves: 4
    Cooking Time: 45 mins

    Ingredients

    • SALAD
    • 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
    • DRESSING
    • 20ml (4 tsp) wholegrain mustard
    • 15ml (1 tbsp) honey
    • 125ml (½ cup) plain yoghurt
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    For the salad, boil the baby potatoes in salted water until tender, 10 – 12 minutes. Allow to cool and slice them in half.

    2

    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.

    3

    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.

    4

    To make the dressing, whisk all of the ingredients together and season.

    5

    Combine the cooked potatoes, asparagus and lobster with the spring onions and watercress. Add the dressing and toss to combine.

    COOK’S TIP
    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.

     

     

    ×
    Exit mobile version