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Allotment salad in a bowl

Allotment salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 (or 4-6 with leftovers)

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal122
fat7g
saturates1g
carbs7g
sugars4g
fibre6g
protein4g
salt0.2g
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Ingredients

  • 8 asparagus spears, halved
  • 250g green beans , halved
  • 250g long-stem broccoli , chopped into 2cm lengths
  • 200g peas , fresh or frozen
  • 8 radishes , sliced
  • 1 pointed cabbage , shredded
  • 4 spring onions , sliced
  • handful of mint leaves, chopped

For the dressing

  • 4 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 lemon , juiced

Method

  • STEP 1

    To make the dressing, combine all the ingredients in a bowl and season well.

  • STEP 2

    Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.

  • STEP 3

    Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

RECIPE TIPS
THE NEXT DAY

Chill any leftover salad and dress just before serving.

DON’T SKIP THE ICED WATER STEP

Make this salad with any veg you have or can easily get. Don’t skip the iced water step, either – this helps keep the veg vibrant and green.

Goes well with

Recipe from Good Food magazine, June 2020

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A star rating of 5 out of 5.8 ratings
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