Potato Caesar Salad with Asparagus and Edamame Beans

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil.
2. Toss potatoes with potato spice mix and oil on prepared tray to combine. Spread potatoes over tray in a single layer, season and bake for about 15 minutes. Sprinkle over first measure of Parmesan and roast a further 10 minutes, until golden. Allow to cool slightly and separate pieces.
3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 5 minutes. Drain and cool under cold tap. Peel eggs and cut into quarters.
4. Place asparagus and edamame beans in pot of boiling water and cook for 3–4 minutes, until tender. Drain and cool under cold water. When cool, drain again and set aside.
5. While potatoes and vegetables are cooking, prepare the rest of the Caesar salad. Cut or tear lettuce leaves into 3–5cm pieces; cut cherry tomatoes in half; roughly chop parsley; thinly slice spring onions on an angle, reserving a little of the green part. Place all in a large bowl.
6. Add all remaining Caesar salad ingredients to bowl with vegetables. Add cooked potatoes and mix gently to combine. Season to taste with salt and pepper.
7. Divide potato Caesar salad between bowls and top with remaining pumpkin and sunflower seeds, reserved spring onions and eggs.