A salad that actually holds up
This week I’ve been leaning into that idea with simple ingredients that still manage to feel like a full plate.
This warm potato asparagus salad is exactly that kind of meal.
It’s got sturdy potatoes, crisp grilled asparagus, plenty of herbs, and a punchy dressing that pulls everything together. The sort of bowl that feels fresh, but still filling enough to count as a real lunch.
It sits right in that late-March space where you want something greener on the table, but not something flimsy.
Fun fact: cooled potatoes = more resistant starch (a gut-friendly type of fiber). Add radishes and chicory (that salad that's right at the top in the supermarket, you need to look for it), and you’ve got a lunch that feeds you and your gut microbes.
Sneak Peek!
I’m also working on something for Easter that has all the flavour of a special meal, without needing a full roast.
Think creamy hummus, spiced lamb, crispy chickpeas, fresh herbs, and all the bits that make a bowl feel generous and a little bit festive.
I made this last year, but never actually publishing the recipe on my website, so if you’re not in the mood to roast a leg of anything this year, I may have you covered.
Your turn
Are you still in soup-and-stew mode, or have you moved on to spring lunches? Or hit reply to tell me what you'd like to see me making! I READ EVERY EMAIL!
See you next week!
