Spring Roast Veg Salad

Spring Roast Veg Salad

Course Dinner


  • 450 g new potatoes
  • 1 tsp olive oil
  • 250 g asparagus
  • 200 g watercress
  • 3 spring onions
  • Handful of dill finely chopped
  • Pinch of salt

For the dressing:

  • 3 tbsp unsweetened vegan yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp chopped dill
  • 2 tsp olive oil
  • 1 clove of garlic grated
  • Pinch of salt


  • Preheat the oven to 220°C.
  • Half or quarter the new potatoes depending on size (chunks should be about 3cm) and add to a pot of boiling water. Boil for 5 minutest until slightly softened, drain and spread over a lined baking tray.
  • Drizzle with 1 tsp olive oil and season with salt. Roast for 15 minutes until golden and crispy.
  • In the meantime, chop the asparagus into 3cm lengths. Add all of the dressing ingredients to a small bowl and mix well. Season to taste.
  • Add the asparagus to the baking tray with the potatoes and roast for a further 5 minutes until the asparagus is tender with a bit of bite.
  • Wash a pat dry the watercress. Finely chop the spring onion. Toss all of the veg together with the chopped dill, season to taste and drizzle over the dressing. Enjoy!
Keyword asparagus, potato, salad, spring

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