Za'atar Roasted Potato and Asparagus Salad
This potato salad hits all the notes. Softly roasted baby potatoes, asparagus, pistachios and eggs. All tossed together in a mustard tahini dressing with just a hint of smokiness from za’atar.
Ingredients
Roasted potato and asparagus salad
- 1.1 pounds baby potatoes
- 8 ounces asparagus
- 3 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- black pepper to taste
- 1 tsp za'atar
- 2 tbsp chopped pistachios
- ½ tsp chili flakes
- 4 hard boiled eggs
Dressing
- 2 tbsp lemon juice
- 1 tsp yellow mustard
- 1 garlic clove grated or pressed
- 3 tbsp olive oil
- 1 tsp tahini
- 1 tsp za'atar
- salt to taste
- black pepper to taste
- 1 apple cider vinegar
- ½ tsp chili flakes
- 1 tsp honey
Instructions
- Preheat the oven to 400℉/200°C.
- On a large rimmed baking sheet, combine the potatoes, olive oil and a pinch of salt and pepper. Sprinkle with lemon juice, toss well to evenly coat. Transfer to the oven and roast for 20-25 minutes, it depends on how big your potatoes are.
- Remove the potatoes from the oven and add asparagus, za’atar, chili, pistachios. Toss well to coat evenly. Transfer to the oven and roast for 10-15 minutes or until the asparagus are tender.
- In the meantime, combine the ingredients for the dressing in a large bowl.
- To assemble the salad, transfer the hot veggies to the bowl with the dressing. Stir until the vegetables are fully coated. Add eggs, season with salt and pepper and serve warm or at room temperature. Enjoy!
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 11gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 187mgSodium: 94mgPotassium: 740mgFiber: 4gSugar: 4gVitamin A: 861IUVitamin C: 33mgCalcium: 70mgIron: 4mg
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