I’ve just started a new practice. Only go out to buy groceries when the fridge and pantry are empty. In that way, I don’t waste any food and maximize the use of every available ingredient. You’d be surprised because most of the time, fridge clean out meal turned out to be one of the best meal that you’ve ever created.
I have some asparagus, mint and yogurt left in the fridge. Why not make a salad?
This salad can be made ahead and keep them in the fridge for a side dish. Perfect for grilled lamb.
The lineups are;
- 2 medium sized potatoes
- 1 bunch of asparagus
- 3 tablespoon plain yogurt, you can use Greek yogurt if you want
- mint leaves
- 1 teaspoon of garam masala
- 1 teaspoon caraway seeds, toasted
- 1 teaspoon brown sugar
- 1 teaspoon of lemon zest
- salt to taste
First toast the caraway seeds on medium heat for about 3 minutes. Thinly slice the mint leaves. Cut the potatoes in to big chunks (I leave the skin on) and boil them in salted water until tender. Trim the asparagus and blanch them for about 3 minutes in pot of boiling water and make sure you gave them an ice bath so that it would stop the cooking process and to maintain crispness.
Once you have done all of the above, throw in the boiled potatoes and the asparagus in to a mixing bowl. Add yogurt, garam masala, salt, lemon zest, brown sugar and mix it all up.
Add in the toasted caraway seed and mix it all again (this is because I forgot to add it in initially).
I like to eat my potato salad cold. So I normally keep in the fridge for at least 30 minutes before I eat them.
Yummmm! (say it like Paula)