Perfect Spring Green Salad
Perfect Spring Green Salad



  • 200g new potatoes, halved
  • 200g green peas
  • 2 tbsp olive oil
  • 300g asparagus tips
  • 200g baby zucchini, sliced
  • 1 baby gem lettuce, sliced
  • 4 sliced spring onions
  • 2 tbsp pumpkin seeds
  • For the Dressing
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp chopped mixed herbs
  • 1 tsp mustard
  • 1 crushed garlic clove
  • 1 tsp honey
  • Make the dressing by blending the ingredients in a food processor until smooth. Season, and set aside. Cook the potatoes in salted water for 10 mins, and add the peas for the last 2 mins. Drain and place in a bowl.
  • Heat a griddle pan and add 1 tbsp of oil. Griddle the asparagus until lightly charred, then remove from the pan and combine with the potato and pea mixture. Add the remaining oil to the pan and cook the zucchinis for 4 mins, then add to the bowl and mix with the lettuce and onions. Toss in the dressing, season to taste, then scatter with the seeds and serve.
30 mins
4 serving

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