Asparagus and hot smoked salmon potato salad

Serves: 3 – 4

Time: 30 minutes

INGREDIENTS

1 kg new potatoes

2-3 bunches asparagus , or a mix of asparagus and beans, halved

1/2 a pomegranate

1 cup parsley , roughly chopped

1 cup mint , roughly chopped

zest + juice of a large lemon

3 tablespoons olive oil

4 tablespoons hazelnut dukkah (see recipe below, or storebought) + extra to top with

300 g hot smoked salmon

1 avocado

1-2 eggs per person , soft boiled – boil in a small pot for 5 minutes, then transfer directly into a cold water bath to prevent further cooking. Shell right before use.

salt and pepper

METHOD

Bring a pot of water to boil. Halve the potatoes and boil until fork-tender – this took 15 minutes for mine, but depends on the size of your potatoes.

When done, rinse under cold water and chop into bite size pieces. Set aside.

Meanwhile, heat a medium pan with a tablespoon of olive oil. Add the asparagus/beans and a generous grind of salt and pepper. Sautee over a medium-high heat until crisp-tender and charred lightly in spots – about 5 minutes, depending on asparagus thickness.

Deseed the pomegranate.

Roughly chop the parsley and mint.

Chop the avocado into chunks.

Soft boil the eggs – bring a small pot of water to the boil. Boil the eggs (1-2 per person) for 5 minutes (time this!) then transfer directly to a bowl of cold water to prevent further cooking. Peel just before serving.

In a large bowl, combine the potatoes, asparagus, pomegranate seeds, chopped parsley and mint, zest and juice of the lemon, olive oil, and hazelnut dukkah.

Toss to combine.

Serve with avocado, hot smoked salmon, and soft boiled eggs. Sprinkle extra dukkah on top if desired.

Recipe credit: The Brick Kitchen