Spring Salad
Spring Salad



  • 200g peas
  • 200g asparagus spears
  • 200g sugar-snap peas
  • 2 zucchini/courgettes, ribboned
  • 1 sliced fennel bulb
  • For the Dressing
  • 1 lemon, zest and juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • Bring a pan of salted water to the boil, and chuck in the peas, sugar-snaps, and asparagus to simmer for 3 mins. Drain and refresh under cold water, then transfer to a salad bowl with the zucchini/courgette ribbons and fennel, and mix well.
  • Whisk together the ingredients for the dressing, then toss in the vegetables. Serve immediately with garlic bread.
10 mins
4 serving

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