ALLOTMENT SALAD

Allotment salad image

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

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium