Perfect Spring Salad
Perfect Spring Salad



  • 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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