Vegan new potato salad with creamy dressing

Step 1

OPTIONAL STEP: You may want to pan-fry cold (that's important) potatoes in a little bit of oil. In that case, slice them into thick coins and fry in 1-2 tbsp of oil (I use mild olive oil) until golden on both sides. Allow them to cool down before making the salad.

Step 2

Heat up a griddle on a low-medium heat (you can also do them on a BBQ). Snap wooden ends off (and discard) the asparagus spears, place asparagus on a large, flat plate and drizzle with 1 tsp of olive oil. Roll the spears in the oil to coat. If you would rather not use any oil, steam or blanch asparagus instead.

Step 3

Once the griddle pan is ready, place oiled asparagus spears on it (make sure they do not overlap). Allow them to char for about 3-4 minutes on one side, then gently roll to the other side. They should be cooked but still retain a bit of a pleasant crunch.

Step 4

Transfer charred asparagus to a chopping board, season with sea salt and chop into bite-sized pieces. Set aside.

Step 5

Combine torn salad leaves, potato slices (pan-fried or just boiled), asparagus, cucumber, radishes, boiled peas, chopped capers (or gherkins) and chives in a large serving bowl. Drizzle with the sunflower dressing and sprinkle with fresh herbs (if using).

Step 6

Place drained sunflower seeds in a blender with about 180 ml / ¾ cup of soy milk initially. Blend until very smooth, adding a bit more soy milk if needed, but I found that adding ¾ cup to begin with allows me to get the silkiest texture.

Step 7

Flavour with the remaining ingredients and once you are happy with the flavour, adjust the consistency by adding an extra splash of soy milk if needed. You could also add some olive oil, but the dressing will no longer be oil-free, of course.

Step 8

The dressing keeps in a air-tight jar in a fridge for at least a week.