Asparagus and Pea Salad
Asparagus and Pea Salad



  • 3 tbsp plain yoghurt
  • 1 tsp wholegrain mustard
  • ½ tsp runny honey
  • ½ lemon, zest and juice
  • 100g fresh watercress
  • 1 slice of sourdough
  • 200g asparagus, trimmed
  • 1.5 tbsp olive oil
  • 2 eggs
  • 200g peas
  • Preheat the oven to 220C. Mix together the mustard, honey, and yoghurt, and add the lemon juice, zest, and some seasoning. Tear the bread into chunks and chuck them into a roasting tray with the asparagus, then drizzle with oil, salt and pepper, and roast for 10 mins - you want the asparagus tender, and the croutons golden.
  • Meanwhile, boil the eggs for 6 mins, then add the peas and cook for 1 min more. Drain and rinse both under cold water to cool. Peel and quarter the eggs, then assemble your salad by mixing the asparagus and peas with the watercress, and toss in the creamy dressing. Finish your salad with the quartered eggs and croutons, and serve.
10 mins
2 serving

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