Allotment salad
By Tom Kerridge
Make the most of new season’s asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
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Prep:20 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 122
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fat 7g
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saturates 1g
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carbs 7g
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sugars 4g
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fibre 6g
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protein 4g
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salt 0.2g
Ingredients
- 8 asparagus spears, halved
- 250g green beans, halved
- 250g long-stem broccoli, chopped into 2cm lengths
- 200g peas, fresh or frozen
- 8 radishes, sliced
- 1 pointed cabbage, shredded
- 4 spring onions, sliced
- handful of mint leaves, chopped
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemon, juiced
Tip
The next dayChill any leftover salad and dress just before serving.Don’t skip the iced water step
Make this salad with any veg you have or can easily get. Don’t skip the iced water step, either – this helps keep the veg vibrant and green.
Method
To make the dressing, combine all the ingredients in a bowl and season well.
Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
