This is quite a balanced meal, with protein from the egg, healthy fats from the pesto dressing and complex carbohydrates from the potatoes. If asparagus is not in season or unavailable when you’re making this dish, courgettes, peas or green beans would be fab too.
Vegetarian; source of iron and protein
500g baby potatoes, washed and cut into 1cm slices
Salt and black pepper
250g asparagus, woody ends removed
1 tbsp olive oil
2 spring onions, chopped
For the cashew pesto
80g cashew nuts
4 tbsp olive oil
Handful of fresh basil leaves
1 tbsp parmesan (or nutritional yeast)
1 garlic clove
Zest and juice of 1 lemon
- Put 1 large and 1 smaller pan of water on to boil. Add the potatoes to the larger pan with a pinch of salt and simmer for 10-12 minutes, until tender.
- Soft-boil the eggs in the smaller pan for 6-7 minutes (longer for a harder yolk). Lift the eggs out and place in a bowl of cold water. Peel once cooled, then cut into halves.
- Toss the asparagus with the oil. Heat a frying pan over a medium heat for 2 minutes. Add the asparagus and cook for 4-5 minutes, until tender.
- To make the pesto, simply put all the ingredients (except the lemon zest) into a food processor and blend.
- Put the potatoes and asparagus into a large serving bowl and stir through the pesto. Add the halved eggs and scatter over the spring onions and lemon zest. Season with salt and pepper.
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