Pesto Baby Asparagus and Potato Salad

Ingredients (serves 4)

• 250g cherry tomatoes, halved
• 1 tsp sugar
• 2 garlic cloves, crushed
• 2 tbsp balsamic vinegar
• 2 bundles baby asparagus
• 500g new potatoes, halved
• Salt and pepper for seasoning

For the pesto

• Small handful of fresh basil leaves
• 1/2 garlic clove
• 50ml olive oil, or enough to loosen the pesto
• Lemon juice, to taste

Method

1. Preheat the oven to 190C/375F. Place the halved cherry tomatoes on a baking tray, add the garlic, sugar, and balsamic vinegar and cook for one hour then remove and set aside.
2. Turn the oven up to 200C/400F. Trim the ends of the asparagus and place on a baking tray. Drizzle with oil, season and roast in the oven for 6-8 minutes.
3. Meanwhile, boil the halved potatoes until cooked through, drain and set aside.
4. Add the basil leaves to a blender along with half a clove of garlic. Drizzle in olive oil while blending until you reach a loose consistency. Add lemon juice and season to taste with salt and pepper.
5. Combine asparagus spears, potatoes, and cherry tomatoes in a large bowl, dress with the pesto, and serve.

The best part? We’ve included a printable of this recipe and an oh-so-helpful shopping list. Need more fab recipes for your festive entertaining? See the rest of our Easter lunch recipes!