Spring green salad.
Cooking time 10 to 30 mins
Shades of green combine with a fresh herb dressing in this delicious spring green salad.
Each serving provides 292kcal, 6.5g protein, 16g carbohydrate (of which 8g sugars), 21g fat (of which 3g saturates), 6g fibre and 0.3 g salt.
200g/7oz petit pois or garden peas
2 tbsp olive oil
300g/10½oz asparagus tips
200g/7oz baby courgettes halved lengthways and sliced
1 baby gem lettuce, leaves torn
4 spring onions, thinly sliced
2 tbsp pumpkin seeds, toasted
salt and freshly ground black pepper
For the dressing
4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp each of finely chopped fresh dill, chives and mint leaves
1 tsp wholegrain mustard
1 garlic clove, crushed
1 tsp runny honey
2. Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petit pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl.
3. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture.
4. Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve.
For a vegan version, swap the honey for maple syrup.
For added flavour, crumble in 100g/3½oz feta.