Salad Recipes

Allotment salad

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

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

For the dressing

• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lemon, juiced

Directions

 

• STEP 1

  To make the dressing, combine all the ingredients in a bowl and season well.

• STEP 2

  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.

• STEP 3

  Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.