Asparagus, lentil and potato salad with wild garlic gremolata

A simple salad dish that showcases some of the UK’s best early spring produce - roasted Jersey Royal potatoes, blanched asparagus, fresh seasonal leaves, and foraged wild garlic mixed with parsley and lemon zest as a gremolata. I added capers to the dressing for a pop of flavour, cooked brown lentils for protein, and toasted walnuts for a crunchy boost. Sliced radish would also work well as part of this spring medley for extra nutrition and colour.

Serves 2

For the salad:

300g Jersey Royal potatoes, scrubbed clean and sliced into wedges
Olive oil for roasting
Sea salt + black pepper
50g brown lentils (dried - or you can use 100g cooked from a tin)
100g asparagus, tough ends removed and sliced into bitesize pieces
A handful of baby spinach leaves, rocket or watercress
30g toasted walnuts

For the dressing:

2 tbsp olive oil
1/2 tbsp wholegrain mustard
1/2 tbsp raw apple cider vinegar
1/2 tbsp maple syrup
1/2 tbsp chopped capers
Sea salt and black pepper, to taste

For the gremolata:

8 wild garlic leaves, finely chopped
1/2 bunch parsley, finely chopped
1 tbsp. grated lemon zest (use an unwaxed lemon)
1/2 tsp. flaky sea salt

Heat the oven to 180 degrees C and add the potatoes to a baking tray along with a drizzle of olive oil and a sprinkle of salt and pepper. Roast for around 20-30 minutes until golden on the outside and soft on the inside.

Meanwhile, cook the lentils in salted boiling water for around 12-15 minutes until cooked but retaining a little bite.

The asparagus can then be blanched for 3-4 minutes in a pan of boiling salted water.

Once the potatoes are cooked, add them to a bowl with the cooked asparagus, lentils, and leaves. Mix together the ingredients for the dressing and then toss the salad with the dressing - arrange the salad onto plates.

In a small bowl, mix together the ingredients for the gremolata. Sprinkle the gremolata over the plated salads and top with toasted walnuts.