Spicy avocado, asparagus and baby potato salad
- 50ml peanut oil
- 10ml (2 tsp) garam masala
- 5ml (1 tsp) ground cumin
- 1 garlic clove, crushed
- 5ml (1 tsp) fresh ginger, crushed
- 200g asparagus, blanched
- 500g baby potatoes, parboiled
- 1 avocado, thinly sliced
- 100g watercress
- salt, to taste
Heat the oil in a large frying pan and stir in the spices, garlic and ginger. Sauté for a few seconds then add the asparagus and baby potatoes. Mix to combine well with the spices and leave to infuse for a few minutes. Allow to cool completely.
Place the avocado on a serving plate with the asparagus and potatoes.
Top with the watercress, season and serve.