Allotment salad and Parsley Mayonnaise
A perfect warm salad that packed full of flavour and colour!
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.