Perfect Spring Salad
Perfect Spring Salad

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
This recipe pairs perfectly with the Matriarch & Rogue 2020 from Clare Valley, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box