WARM POTATO AND ASPARAGUS SALAD

WARM POTATO AND ASPARAGUS SALAD image

Yield 4 servings

Number Of Ingredients 22

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1 lb (500 g) Yukon Gold potatoes, peeled
12 stalks fresh asparagus
Pinch turmeric
2 tbsp (25 mL) vegetable oil
1 medium onion, thinly sliced
½ tsp (2 mL) mustard seeds
½ tsp (2 mL) cumin seeds
1 tbsp (15 mL) Segar's Spice Mixture (recipe follows)
3 tbsp (45 mL) coriander leaves
3 tbsp (45 mL) freshly squeezed lemon juice
Salt and freshly ground pepper
Segar's Spice Mixture
3 tbsp (45 mL) coriander seeds
3 tbsp (45 mL) cumin seeds
1 tsp (5 mL) whole cloves
1 tsp (5 mL) fennel seeds
1 tbsp (15 mL) chili flakes
¼ tsp (1 mL) turmeric
Lightly toast coriander, cumin, cloves and fennel in a skillet for 2 minutes over medium heat, or until fragrant. Stir in chili flakes.
Grind toasted spices together in a spice grinder or using a mortar and pestle.
Add turmeric and stir to combine.
Makes 3/4 cup (75 mL)

Steps:

1. Cut potatoes into 1-inch (2.5-cm) cubes. Cut tough ends from asparagus and cut stalks into 3-inch (8-cm) pieces. 2. Add potatoes to a pot of cold salted water with turmeric. Bring to boil and reduce heat to medium-high. Cook 10 minutes or until just barely tender. Strain and spread out to cool. 3. Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked and then drain and rinse with water until cold. 4. Heat the vegetable oil in a large skillet over medium-high heat. 5. Add the onion and sauté over medium heat for 2 to 3 minutes or until transparent. 6. Add the mustard and cumin seeds and the Spice Mixture. Cook until fragrant, and then fold in the potatoes and the asparagus. Toss to evenly coat the vegetables. Cook 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper. 7. Divide between four plates and serve alongside chicken and roasted onion sauce.