Crispy Potato and Asparagus Salad with Mint & Ricotta

Crispy potato and asparagus salad with mint and ricotta is a fresh and vibrant dish packed with all the best flavours of spring. 

Made with the help of the 9.5L Air Fryer.

Made by Beth Adamson @boroughchef

Creamy ricotta, fresh mint, peppery watercress, and a bright lemon dressing bring everything together for a light yet satisfying salad that’s ideal for lunch, dinner, or seasonal entertaining.

Serves

2 portions

Ingredients

• 500g new potatoes, washed
• 300g asparagus, woody ends trimmed
• 4 radishes, finely sliced
• A handful of watercress leaves, washed
• Olive oil or olive oil spray
• 1 tbsp mint leaves, chopped
• 1 tbsp capers
• 2 tbsp ricotta

For the Dressing

• 1 small shallot, finely diced
• 1 tsp Dijon mustard
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Place the potatoes into a large pan of salted cold water and bring to a boil. Cook until tender, then drain well.
2. Cut the potatoes in half and place them into the air fryer with a drizzle of olive oil or spray. Cook at 200°C for around 15 minutes, or until golden and crisp.
3. Add the asparagus to the air fryer with a little olive oil and cook at 200°C for 3 to 4 minutes until tender.
4. In a large bowl, whisk together the shallot, Dijon mustard, and lemon juice. Slowly pour in the olive oil while whisking until combined. Season with salt and pepper.
5. Add the capers, asparagus, potatoes, mint, radishes, and watercress to the bowl. Toss gently to coat in the dressing.
6. Transfer to a serving dish and finish with spoonfuls of ricotta before serving.