Ingredients
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4-5 Potatoes
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1 Kumara
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Can of NESTLÉ Reduced Cream, mixed with MAGGI Onion Soup mix and left to chill for 15 mins
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1 Lemon
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Green beans
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Asparagus
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Baby spinach, roughly chopped
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Spring onion
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Gherkins, chopped finely
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2 Hard boiled eggs
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½ Canned corn kernels, rinsed & drained
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Season with cracked pepper
Directions
Steps
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1
Done
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First make the dressing for the salad which is NESTLÉ Reduced Cream and MAGGI Onion Soup Mix with lemon – as per the packet instructions and then place in the fridge. |
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2
Done
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For hard boiled eggs, place eggs in a saucepan and cover with cold water. Bring to the boil and once boiling turn off the element and set the timer for 8-9 minutes. Take out of water and leave to cool (or put in cold water). |
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3
Done
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Peel and cut potato and kumara into same size cubed pieces (we opted for 2cm). Boil the potato unless almost cooked and leave to cool (will continue to cook as cooling and you don’t want them to collapse). Place kumara on a baking tray and lightly coat with olive oil and salt then roast in oven on 180 degrees for 8-10 minutes until soft. Again you don’t want to overcook the kumara as it will continue to cook whilst it cools. |
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4
Done
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Chop the green beans (top & tailed) and asparagus (after removing the woody end) to approx. 2cm in length and gently simmer in boiling water for 2-3 minutes – remove and leave to cool. Once cool dice. |
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5
Done
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Prepare the rest of the ingredients - roughly chop the spinach, spring onion, gherkins and corn (this is great with corn prepared on the BBQ). |
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6
Done
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Once all the ingredients have cooled combine in a large bowl, (set aside some of the green part of the spring onion) and gently dress with the Original Kiwi Dip dressing. Season as you like with salt and pepper. Garnish with spring onion and lemon zest. |
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7
Done
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Serve with your favourite BBQ fare. |
