-
Wash all the potatoes and remove any yucky parts or sprouting areas.
-
Slice them in thick slices. Put into a large mixing bowl, drizzle generously with olive oil (approx. 2-3 tablespoons), and mix well until coated.
-
Add all the spices, and mix well to coat. Spread on a large baking sheet with parchment paper. Ideally, you don't want the potatoes to touch each other.
-
Bake in a 400F oven for approximately 25-35 minutes, or until they are nicely roasted, depending on the thickness of your slices.
-
While this cooks, wash and cut the asparagus in 3-4 sections, and steam for about 3-5 minutes, then rinse immediately under cold water to stop the cooking process, and put into a sieve to drain.
-
Wash and trim the snap peas, and wash and slice the baby cucumbers, radishes, and red pepper thinly.
-
To prepare the dressing, put all the ingredients into a blender, and blend. If it's too thick, add some extra vinegar and oil.
-
Once the potatoes are cooked, take them out of the oven and let cool a bit.
-
You can either plate it as a large platter or in each individual plates. Simply put a generous amount of baby greens on the plate and distribute all the other vegetables on top.
-
Drizzle a generous amount of the dressing on top, and enjoy right away! (you can prepare the dressing and the potatoes the day before if you want, and keep them in the fridge in an airtight container. Prepare the rest of the vegetables the day of.)