Allotment salad
Serves 8 (or 4-6 with leftovers)
Easy
Prep:
Cook:
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Skip to ingredients
- 8 asparagusspears, halved
- 250g green beanshalved
- 250g long-stem broccolichopped into 2cm lengths
- 200g peasfresh or frozen
- 8 radishessliced
- 1 pointed cabbageshredded
- 4 spring onionssliced
- handful of mintleaves, chopped
For the dressing
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemonjuiced
Nutrition: Per serving
- kcal122
- fat7g
- saturates1g
- carbs7g
- sugars4g
- fibre6g
- protein4g
- salt0.2g
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.
