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Ingredients
Method
- 200g salad potatoes, halved
- 200g peas
- 2 tbsp olive oil
- 300g asparagus tips
- 200g baby zucchini, halved lengthwise and sliced
- 1 baby lettuce, leaves torn
- 4 spring onions, sliced
- 2 tbsp mixed seeds, toasted
- Salt and pepper
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp each of chopped mint, dill, and chives
- 1 tsp mustard
- 1 crushed garlic clove
- 1 tsp honey
- Make your dressing by putting all the ingredients in a food processor, and blitzing until emulsified and smooth. Season well.
- Cook the potatoes in salted water for 10 minutes, and add the peas for the final two minutes. Drain, and place in your serving bowl. Head up a griddle pan and add a splash of olive oil, before char-grilling the asparagus until nicely coloured. Add to the potato mixture.
- Add another splash of oil, and fry the zucchini slices for 3-4 minutes until charred. Add to the bowl along with the lettuce and spring onions, toss in the dressing, and scatter with toasted seeds. Serve, and enjoy!
30 mins
4 serving
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