Roasted Asparagus, Pepper and Almond Salad with Herb-Roasted New Potatoes

Roasted vegetables served with golden herb potatoes and a crunchy toasted almond and olive oil dressing.

Vegetarian Gluten-Free Healthy Salad Roasted

Estimated Nutrition

Calories

1342.5

kcal / serving

1342.5 kcal total

Carbs

51.1g

per serving

51.1 g total

Fat

118.4g

per serving

118.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

NutsSeeds

Almond

toasted and chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped

OilsFats

Olive Oil

for roasting vegetables

Olive Oil

for dressing

Olive Oil

for roasting potatoes

Vegetables

bunch

Asparagus

piece

Red Pepper

chopped

200

New Potatoes

par-boiled

Method

Roast potatoes on a baking sheet with butter and oil for 10-12 minutes until golden.

Preheat the oven to 200°C.

Mix toasted almonds and olive oil in a bowl and season with salt and pepper.

Roast vegetables for 10-12 minutes until softened and slightly charred.

Drizzle asparagus and pepper on a baking sheet with oil.

Plate the vegetables and potatoes, top with chives, and drizzle with almond dressing.