1 cup (90 g) Rogers Foods Porridge Oats & Ancient Grains
¼ cup (32 g) sesame seeds
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) maple syrup
1 tsp (5 mL) garlic powder
Lemon Vinaigrette & Salad
¼ cup (75 mL) extra virgin olive oil
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) salt
¼ tsp (1 mL) fresh ground pepper
2 lbs (750 g) mini red potatoes, skin on, washed and halved
2 tbsp (30 mL) olive oil
½ tsp (2.5 mL) salt
¼ tsp (1 mL) fresh black pepper
5 large asparagus spears, washed and trimmed
3 spring onions, thinly sliced
¼ cup (75 mL) fresh Italian Parsley, washed, finely choppe
This salad is fresh from the garden with asparagus and mini red potatoes plus a delicious crunch coming from the Ancient Grain Crumbles. We love these crumbles as an option over boring white bread croutons. They can be made ahead of time with Rogers Foods Porridge Oats & Ancient Grains and not only add a savoury-sweet texture to this salad, but can be a delicious crisp garnish for leafy salads, steamed veggies or a topper for your favourite casserole.
Preheat oven to 350°F (180°C) and position oven rack in the centre. Line a mini baking sheet ~ 6.5 in x 9.5 in (17 cm X 24 cm) with parchment paper.
In a medium bowl, combine Rogers Foods Porridge Oats & Ancient Grains, sesame seeds, olive oil, maple syrup and garlic powder. Spread Ancient Grains mixture on prepared baking sheet and bake for 12 to 15 minutes until golden. Leave oven set at 350°F (180°C). Set pan aside to cool. When cooled, with a spoon or your hands break into ¾ inch (2 cm) pieces. Recipe makes approximately 2 cups (250 mL) of Ancient Grain Crumbles. They can be made a few days ahead, and then stored in an airtight container for up to one week.
Lemon Vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, grainy mustard, salt and fresh ground pepper.
Line a large baking sheet with parchment paper. In a large bowl, toss halved potatoes with olive oil and season with salt and paper. Spread potatoes on prepared baking sheet and bake at 350°F (180°C) for 30 minutes until soft and golden. Remove baking sheet from oven* and let potatoes cool to room temperature
Cut spear heads off of asparagus stalks. Then cut each asparagus stalk in half. Using a vegetable a peeler, peel stalks to make thin ribbons. In a large serving bowl, combine asparagus ribbons and cooled potatoes. Add green onions, parsley and toss with lemon vinaigrette. Garnish salad with 1/3 cup (75 mL) or more if desired with Ancient Grain Crumbles.
*Recipe Variation: This recipe can be served warm, by mixing all ingredients with the cooked potatoes immediately out of the oven.