flowcooking

Potato and asparagus salad with black garlic and dukkah

Charred asparagus and tender potatoes, brightened with lemon.
Black garlic brings a deep, silky warmth over every bite.
Crunchy dukkah and zippy pickled shallots finish it clean.

side dish ⏱ 75 min 430 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutensesame 🔗 Original source

No ratings yet
🖨 Print
Potato and asparagus salad with black garlic and dukkah
v4 · rb0e705f985 20260727Z1751 51.8 ml lemon juice 1 tbsp dill leaf 2 tbsp dukkah fine sea salt to taste salt to taste 🔥 preheat oven on highest grill setting 🍳 ⏱ 20 min scrub and simmer potatoes with thyme and half mint until cooked through ⏳ drain and cool potatoes completely 🍳 ⏱ 4-6 min grill asparagus with oil and seasonings until charred but with a slight bite 🌀 mix pickled shallots with vinegar, fennel seeds, hibiscus, sugar, and salt to pickle gently 🍳 blitz black garlic puree with warm water into a fine puree 🍽 spread black garlic puree onto a large lipped plate 🌀 toss potatoes, asparagus, pickled shallots, lemon juice, dill, remaining mint, and remaining oil in a bowl 🍽 assemble salad on top of the puree and sprinkle with dukkah Potato Asparagus Salad 🥗 200 g potato 4 pieces thyme 5 g mint 300 g asparagus 2 tbsp olive oil 1 tbsp oil black pepper to taste 1 piece shallot 1½ tsp apple cider vinegar ¼ tsp fennel seed ½ tsp caster sugar hibiscus leaf to taste 80 g black garlic 1½ tbsp rose harissa 60 ml warm water potato, thyme, mint asparagus, olive oil, oil, black pepper black garlic, rose harissa, warm water 30 ml dukkah 22 ml lemon juice dill leaf salt
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat oven on highest grill setting
  2. scrub and simmer potatoes with thyme and half mint until cooked through for 20 min
  3. drain and cool potatoes completely
  4. grill asparagus with oil and seasonings for 4-6 min until charred but with a slight bite
  5. mix pickled shallots with vinegar, fennel seeds, hibiscus, sugar, and salt to pickle gently
  6. blitz black garlic puree with warm water into a fine puree
  7. spread black garlic puree onto a large lipped plate
  8. toss potatoes, asparagus, pickled shallots, lemon juice, dill, remaining mint, and remaining oil in a bowl
  9. assemble salad on top of the puree and sprinkle with dukkah

Similar recipes