With the arrival of spring and a fresh crop of UK seasonal vegetables hitting supermarket shelves, it's the perfect time to create a vibrant spring green salad. This recipe allows for easy customization, as the homemade dressing pairs beautifully with any vegetables you prefer, making it a versatile and family-friendly option.
Recipe Overview and Dietary Information
According to recipe notes from BBC Food, this dish combines shades of green with a fresh herb dressing for a delicious and nutritious meal. The Express reports that it serves four people and is an excellent choice for various dietary needs, as it is gluten-free, egg-free, nut-free, and vegetarian. For those seeking a vegan alternative, simple swaps can be made to accommodate this preference.
Ingredients for the Salad
- 200g new potatoes, scrubbed and halved
- 200g petits pois or garden peas
- Two tablespoons of olive oil
- 300g asparagus tips
- 200g baby courgettes, halved lengthways and sliced
- One baby gem lettuce, leaves torn
- Four spring onions, thinly sliced
- Two tablespoons of pumpkin seeds, toasted
Ingredients for the Dressing
- Four tablespoons of extra virgin olive oil
- Two tablespoons of lemon juice
- Two tablespoons each of finely chopped fresh dill, chives, and mint leaves
- One tablespoon of wholegrain mustard
- One garlic clove, crushed
- One teaspoon of runny honey
Step-by-Step Preparation Method
To begin, prepare the dressing by combining all dressing ingredients in a small food processor or blender. Blend until the mixture is smooth and well combined, then season to taste with salt and pepper. Set this aside for later use.
Next, boil the new potatoes in lightly salted water for approximately 10 minutes, or until they become tender. Add the petits pois or garden peas during the final two minutes of cooking. Once done, drain the potatoes and peas and transfer them to a wide, shallow serving bowl.
Warm a large griddle pan or sturdy frying pan until it is hot. Pour in one tablespoon of olive oil and arrange the asparagus tips in a single layer. Cook for three to four minutes, or until they are lightly charred. Remove the asparagus from the pan and combine it with the potato mixture in the serving bowl.
Clean out the pan and pour in the remaining tablespoon of olive oil. Once the oil is hot, place the courgettes cut side down and cook for three to four minutes, or until they achieve a light char. Add these to the serving bowl as well.
Combine the torn baby gem lettuce and thinly sliced spring onions with the potato and vegetable mixture in the bowl. Give the prepared dressing a quick stir, then drizzle it generously over the salad. Mix everything thoroughly to ensure an even coating of the dressing.
Finally, sprinkle the toasted pumpkin seeds over the top of the salad and serve immediately. For added flavour, consider crumbling in 100g of feta cheese. To make this recipe vegan, simply swap the honey in the dressing for maple syrup.
