Grilled asparagus, baby potato and lobster salad with sweet mustard dressing

November 25, 2013 (Last Updated: January 11, 2019)
Grilled asparagus, baby potato and lobster salad with sweet mustard dressing recipe

Grilled asparagus, baby potato and lobster salad with sweet mustard dressing

Serves: 4
Cooking Time: 45 mins

Ingredients

  • SALAD
  • 800g baby potatoes
  • 300g asparagus
  • salt, to taste
  • olive oil, to drizzle
  • 2 large or 4 small lobster tails
  • 2 spring onions, thinly sliced
  • 40g watercress
  • DRESSING
  • 20ml (4 tsp) wholegrain mustard
  • 15ml (1 tbsp) honey
  • 125ml (½ cup) plain yoghurt
  • salt and freshly ground black pepper, to taste

Instructions

1

For the salad, boil the baby potatoes in salted water until tender, 10 – 12 minutes. Allow to cool and slice them in half.

2

Heat a griddle pan over high heat. Grill the asparagus on both sides, season with salt and add a drizzle of olive oil. Set aside to cool.

3

Steam or boil the lobster tails in their shells, 10 – 12 minutes depending on their size. When cooked, remove the shells and veins, and slice into bite-size pieces.

4

To make the dressing, whisk all of the ingredients together and season.

5

Combine the cooked potatoes, asparagus and lobster with the spring onions and watercress. Add the dressing and toss to combine.

COOK’S TIP
To bulk up the salad for a more substantial lunch, you can add anything from roasted tomatoes and cucumber ribbons to olives and fresh mozzarella.

 

 

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