Serves 4-6
400g small new potatoes, washed
2 bunches asparagus, trimmed
150 g green beans, trimmed
2 tablespoons olive oil
1 tablespoon baby capers, rinsed and chopped
2 garlic cloves, finely chopped
1/4 cup lemon juice
1/3 cup flat leaf parsley leaves, chopped
2 tablespoons finely chopped chives
50 g rocket or baby spinach leaves
2 tablespoons slivered almonds, toasted
1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.
2 Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.
3 To make a warm lemon dressing, heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.
4 Mix 3/4 of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.
Note: For a different flavour change the fresh herbs to what you have in your garden.
