Oven Roasted Asparagus and Potato Dish with Coriander-Mint Dressing, Fresh Strawberries, and Tangelo
Ingredients
- 4-5 Potatoes, cut into length-sized pieces
- 1/2 lb bunch fresh asparagus, tough ends removed
- 6-7 strawberries
- 2 tangelos, peeled and cut into small pieces
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon pepper
- Himalayan pink salt, according to taste
For Dressing
- 1 cup coriander leaves
- 10-12 mint leaves
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon raw sugar
- Salt, according to taste
Preparation
Preheat oven to 240°C.
Line a large baking sheet and add potatoes. Season with turmeric powder, salt, olive oil, garam masala, and pepper. Mix everything together with the oil and seasoning.
Bake for 20-25 minutes until potatoes are almost cooked.
Add asparagus to the baking sheet in the last 5-6 minutes of baking, along with the potatoes. Bake until the asparagus becomes slightly tender.
Meanwhile, prepare the dressing by adding all the dressing ingredients together in a blender. Keep the consistency slightly coarse.
Adjust salt, sugar, and tangy flavor in the dressing according to your taste.
Serve the roasted potatoes and asparagus in a serving bowl. Pour the dressing on top.
Add chopped strawberries and tangelo to the bowl.
Gently toss everything together.
Serve and enjoy.
