october recipe image

Serves 4 as a starter, or as a salad to share

Such a quick and simple salad to make for lunch. You could replace the skordalia with a simple aïoli and the result would be just as delicious. You could also add a little shaved parmesan, if you wished, and maybe even a perfectly poached egg to enhance the dish even more.


2 large bunches green asparagus (thick-stemmed preferably)

10 G (1/3 OZ) fine sea salt

8 slices prosciutto

3 tablespoons extra virgin olive oil, plus extra to serve

juice of 1/2 lemon

1 tablespoon chopped basil, plus extra to serve

1 tablespoon chopped flat-leaf (Italian) parsley, plus extra to serve

Freshly ground black pepper

1 quantity potato skordalia

2 tablespoons dukka


Using a mandoline, thinly slice the asparagus from the base to the crown, making long ribbons. Place in a large bowl, add the salt and leave to stand for 1 minute.

Tear in the prosciutto, add the olive oil, lemon juice, basil and parsley and season with salt and pepper.

Dollop some of the skordalia onto the plates, arrange the asparagus salad neatly on top.

Finish with a drizzle of olive oil, some more chopped herbs and a sprinkling of dukka.