Allotment salad and Parsley Mayonnaise

A perfect warm salad that packed full of flavour and colour!

20-25 minutes
4

Ingredients

  • 400 g frozen Albert Bartlett Rooster roast potatoes
  • 2 heads of little gem hearts
  • 50 g watercress
  • 12 Frozen Asparagus Spears
  • 2 radishes
  • 100 g frozen broad beans
  • 8 stalks purple sprouting broccoli
  • 488 g frozen carrot
  • 200 ml orange juice
  • 10 g cardamom pods
  • 100 ml Extra virgin rapeseed oil

For the parsley mayonnaise

  • 1/2 bunch flat leaf parsley
  • 200 ml mayonnaise

Method

  • Place the Albert Bartlett roast potatoes onto a tray and cook in a hot oven heated to 180oC until the potatoes are crisp, golden and hot in the middle.
  • Wash and dry the little gem hearts and watercress.
  • Blanch the asparagus in boiling salted water for 3-5 minutes or until soft. Drain.
  • Thinly slice the radishes.
  • Blanch the broad beans in boiling salted water for 4-5 minutes. Drain.
  • Blanch the purple sprouting broccoli in salted boiling water for 1 minute. Drain.

For the cardamom and orange infused carrots

  • Place the carrot into a thick bottomed sauce pan, add the orange juice, crush the cardamom pods and add to the pan.
  • Place a lid on the pan and bring slowly to the boil, reduce the heat and cook the carrots until just cooked. Leave the carrots in the orange juice/syrup to infuse for at least 1 hour.
  • To serve bring the orange juice/syrup back to the boil, drain and serve.

For the parsley mayonnaise

  • Pick the parsley leafs from the stork. Blanch in salted boiling water for 20 seconds, drain and refresh under cold water.
  • Drain the parsley and squeeze to remove excess water.
  • Place the parsley and the mayonnaise into a liquidiser and blitz until a bright green mayonnaise is formed.

To serve

  • Place all the ingredients into a large mixing bowl and toss together with the rapeseed oil.