• Prep: 10 mins
  • Cook: 20 ins
  • Servings: 4

ASPARAGUS, ANCHOVY, BURRATA & BABY TATES

Start cooking

Ingredients

  • 600g Nanna Tate Baby potatoes
  • ½ bag of washed mixed salad leaves
  • 180g asparagus, very thinly sliced / shaved
  • 30g anchovy fillets
  • 150g burrata
  • Olive oil
  • Sea Salt & pepper

For the dressing

  • Juice of 1 lemon
  • 30g capers, finely chopped
  • 30g anchovy fillets, finely chopped
  • 30g olive oil

Let’s get cooking!

  • Step 1 of 2

    GET THE AIR FRYER

    Cut the baby potatoes in half and place in the air fryer basket. Drizzle olive oil, sea salt and black pepper over the potatoes and air fry for 25 minutes at 180oC. Shake half-way through.

    Depending on the size of your air fryer you may need to cook in batches as you don’t want the basket too overcrowded. The potatoes should be cooked through, with golden brown on the skins.

    Remove and allow to cool.

  • Step 2 of 2

    DRESSING TIME

    Mix all the ingredients for the dressing together in a large mixing bowl, then add the salad leaves, asparagus and cooked potatoes and gently toss to mix. Turn out onto a large serving platter.

    Tear the burrata and scatter over the potato salad, garnish with extra capers, anchovies and olive oil and enjoy.

    Great served as part of a BBQ spread or with grilled meats and coleslaw.

For this you’ll need…

More recipes like this