ROAST POTATO, ASPARAGUS + PROSCIUTTO SALAD

My fridge is FULL of opened, half used up stuff that needs eating. I'm a bit like that when it comes to anything - I'll buy a new shampoo and open it before I've used up the old one or start a carton of juice before the opened ones done. Yes, and then the old stuff often gets forgotten and needs to be gotten rid of. Bad, bad habits! And don't you worry, I do get told off for this on a regular basis.

So yesterday we just went through our fridge and veggie cupboard, picked up all half eaten packets and stray potatoes and made an amazingly wonderful warm summer salad.
There were roast potatoes, tomatoes, asparagus, eggs, goats cheese prosciutto and a tangy mustard dressing. I might have to have this again tomorrow...

Dinners like these make me happy. It's all about using up what's in your kitchen and putting together a lovely salad, soup or stew. So before you run to the supermarket to spend money on more ingredients, have a look in your kitchen cupboard first, I am sure there are at least a couple of yummy meals just waiting to be made.


SERVES 2
PREPARATION 10mins
COOKS 30-40mins

INGREDIENTS

• 4 medium size potatoes, peeled and quartered
• 4 small tomatoes, quartered
• 9 stalks of asparagus
• 4 slices of prosciutto crudo (such as parma or serrano)
• 3 tbsp soft goats cheese, crumbled
• 2 eggs
• 2 tsp dijon mustard
• 1tsp white wine vinegar
• olive oil
• sea salt and pepper to season

PREPARATION METHOD

1. Pre-heat the oven to 190˚C. Place the potatoes on a baking tray and generously season with sea salt and pepper. Drizzle with some olive oil and toss everything so the potatoes are evenly coated. Cook in the oven for 30-40 minutes until the potatoes are brown and cooked through.
2. After the potatoes have been cooking for 15 minutes, add the tomato quarters to the baking tray and cook for the remaining time.
3. Bring some salty water to the boil. Add the asparagus and eggs (yep both at the same time) and cook for 6-7 minutes until the asparagus is tender, but still firm. 
4. Peel the eggs and quarter.
5. In a small jar combine the mustard, vinegar and a generous amount of olive oil (4-5tbsps) and shake vigorously until you are left with a smooth vinaigrette.
6. Serve the potatoes, topped with the tomatoes, asparagus, eggs, goats cheese and the prosciutto (torn into bite size bits). Drizzle with a bit of the vinaigrette and enjoy with a large glass of Gin and Tonic.