Alicia Taylor
A punchy tomato and ’nduja dressing brings a hit of spice to charred kipfler potatoes and crisp asparagus, finished with sweet peas and peppery watercress. Served warm or at room temperature, it’s a fresh, colourful addition to festive feasts and summer entertaining.
Ingredients
Method
For dressing, heat oil in a pan over medium heat. Add shallots, ’ndjua and garlic and cook, stirring frequently until ’ndjua is fragrant (2-3 minutes); stir in tomatoes, herbs, vinegar, and sugar. Season to taste and stand at room temperature until ready to use.
Cook potatoes in a large saucepan of boiling salted water until cooked (25-30 minutes). Drain and cool slightly. Partially flatten each potato with the heel of your hand and place on a tray with asparagus; drizzle both with oil.
Preheat a lightly greased barbecue or char-grill pan to high. Cook potatoes, turning frequently, until charred (3-4 minutes). Then cook asparagus, turning frequently, until charred (1-2 minutes).
When ready to serve, transfer potatoes and asparagus to a large serving platter and scatter with peas, watercress and pea tendrils. Spoon over dressing.Serve immediately.
Note
’Nduja, a spreadable salami, is available from select butchers and delicatessens. If unavailable, substitute 100gm finely chopped Italian salami.
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