Asparagus, baby potato and lobster salad
A cold salad of lobster tails, baby potatoes and charred asparagus, tossed in a honey and wholegrain mustard yoghurt dressing. It is light enough for a warm early summer weekday and takes 45 minutes.
Ingredients
- SALAD
- 800g baby potatoes Checkers
- 300g asparagus Checkers
- salt, to taste
- olive oil, to drizzle Checkers
- 2 large or 4 small lobster tails Checkers
- 2 spring onions, thinly sliced Checkers
- 40g watercress Checkers
- DRESSING
- 20ml (4 tsp) wholegrain mustard Checkers
- 15ml (1 tbsp) honey Checkers
- 125ml (½ cup) plain yoghurt Checkers
- salt and freshly ground black pepper, to taste
Method
- Cook the baby potatoes in salted boiling water for 10 to 12 minutes until soft. Let them cool, then cut each one in half.
- Place a griddle pan on high heat and char the asparagus, turning it so both sides colour. Sprinkle with salt, drizzle with olive oil and leave to cool.
- Cook the lobster tails in their shells by steaming or boiling for 10 to 12 minutes, depending on size.
- Take out the meat, discard the shells and veins, and cut the lobster into bite-size chunks.
- Stir the mustard, honey and yoghurt together and season with salt and pepper.
- Put the potatoes, asparagus, lobster, spring onions and watercress in a large bowl. Pour over the dressing and toss gently.