The Ultimate Spring Salad

Recipe courtesy of Co-op Food Magazine

Energy: 1396kj/331kcal

Fat: 10.6g

Saturates: 5.1g

Sugars: 5.8g

Salt: 0.7g

Ingredients

• 650g Co-op Jersey Royals
• 125g Co-op British asparagus, tips and stems separated
• 100g Co-op frozen peas
• 300g Co-op frozen broad beans
• 200g radishes, sliced
• 100g Feta, crumbled
• For the dressing: 1 tbsp Co-op extra virgin olive oil
• Juice of 1 lemon
• 1 clove garlic, grated
• For the garnish: 2 tbsp breadcrumbs, toasted
• Zest of 1 lemon
• 2 tbsp flat leaf parsley, chopped

Method

1. Cook the potatoes in boiling water for 12-15 mins, or until just tender. Drain and cool, then cut into slices.
2. Use a vegetables peeler to shave the asparagus stems into ribbons and place in a bowl of cold water.
3. Meanwhile, cook the peas and broad beans in boiling water for 4-5 mins, adding the asparagus tips for the last minute. Drain and plunge into cold water to refresh.
4. Whisk the dressing ingredients together and season, then mix the ingredients for the garnish together in a separate bowl.
5. Drain the asparagus ribbons and toss with the potatoes, peas, beans, asparagus tips and radishes. Add the dressing and toss again to make sure everything is coated. Served in a big bowl sprinkled wiith the crumbled Feta and the garnish.