Pea and Asparagus Salad
Pea and Asparagus Salad



  • 3 tbsp plain yoghurt
  • 1 tsp wholegrain mustard
  • ½ tsp honey
  • ½ lemon, juice and zest only
  • 100g watercress or rocket
  • 1 slice of sourdough
  • 200g asparagus, trimmed
  • 1.5 tbsp olive oil
  • 200g peas
  • 2 eggs
  • Preheat the oven to 220C. Mix together the honey, yoghurt, and mustard with the lemon zest, juice, and some seasoning. Tear the bread into chunks and put them on a roasting tray with the asparagus. Toss the lot in olive oil and seasoning, and roast for 10 mins.
  • Cook the eggs in boiling water for 6 mins, and add the peas to cook for a minute more. Drain, and rinse under cold water. Peel and quarter the eggs. Assemble your salad by mixing the peas and roast asparagus through the leaves, then toss in your creamy dressing. Nestle the eggs and croutons in the salad, and serve.
10 mins
2 serving

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