- Preparation and cooking time
- 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
For the dressing
- 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.
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.