Spring Salad
Spring Salad



  • 200g salad potatoes, halved
  • 200g peas
  • 2 tbsp olive oil
  • 300g asparagus tips
  • 200g baby zucchini, halved and sliced
  • 1 baby lettuce, leaves torn
  • 4 spring onions, sliced
  • 2 tbsp toasted mixed seeds
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp each of chopped chives, mint, and dill
  • 1 tsp wholegrain mustard
  • 1 crushed garlic clove
  • 1 tsp honey
  • Make your dressing by popping all of the ingredients into a blender and processing until smooth. Season, and set aside.
  • Cook the potatoes in salted water until just tender, adding the peas to the water for the last 2 minutes. Drain, and place in a serving bowl. Meanwhile, heat up your griddle pan with 1 tbsp of olive oil and cook the asparagus until lightly charred, and add those to the serving bowl too. Wipe down the pan and cook the zucchini slices to lightly char, then mix into the potatoes with the lettuce and spring onion. Drizzle over the dressing, lightly toss with the seeds, and serve.
30 mins
4 serving

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